Project Details
Description
Enhancing the Bio-Preservative/Bio-Protective Behavior of NSLAB using Soluble Fibers as a Prebiotic during Cheddar Cheese Ripening to Prevent Spoilage
Status | Active |
---|---|
Effective start/end date | 5/1/23 → 6/30/25 |
Funding
- MIDWEST DAIRY ASSN
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