eCite Digital Repository

Items where Subject is Socio-Economic Objective, Manufacturing, Dairy Products, Cheese

Journal Article
Hussain, MA and Britz, ML, Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium, Australian Journal of Dairy Technology, 61, (2) pp. 217. ISSN 0004-9433 (2006) [Contribution to Refereed Journal]
Rouch, DA and Hillier, AJ and Britz, ML, NSLAB in cheddar: A stressful life, Australian Journal of Dairy Technology, 57, (2) pp. 107. ISSN 0004-9433 (2002) [Contribution to Refereed Journal] 
Conference Publication
Hosseini Nezhad, M and Hussain, MA and Britz, ML, Stress responses in Lactobacillus species involved in flavour production in cheese, Proceedings, 6th International Symposium on Industrial Microbiology & Biotechnology, 5-8th August 2007, MIT, Cambridge [Boston], pp. 49-50. (2007) [Conference Extract] 
Rouch, DA and Britz, ML, Biochemistry of NSLAB in non-growth environments, IDF symposium on cheese: ripening, characterisation & technology [book of abstracts], March 21-25, 2004, Prague, Czech Republic, pp. 31. (2004) [Conference Extract] 
Pepper, SJ and Britz, ML, Up-regulation of a 42 kDa acid stress protein in Lactobacillus paracasei strains, IDF symposium on cheese: ripening, characterisation & technology [book of abstracts], March 21-25, 2004, Prague, Czech Republic, pp. 100. (2004) [Conference Extract] 
Other Public Output
Kocharunchitt, C and Ross, T, Raw milk a risky business - Lab seeks clues to safer cheese, Cuppa TIA, Tasmanian Country, Hobart, Tasmania, Friday 19th April, p. 28. (2013) [Newspaper Article]
Britz, ML and Rouch, DA, Biochemistry of non-starter Lactic Acid Bacteria during growth in nutrient-limiting environments, Final Report for project ACTP0012, Australian Cheese Technology Program (2005) [Government or Industry Research] 
Britz, ML, Cheese flavour - a continuing story, Cheeseworks, Australian Cheese Technology Program, Food Science Australia, Werribee, 8, pp. 1-4. (2004) [Magazine Article] 
Britz, ML and Hillier, A and Rouch, D, Stress responses in lactobacilli, Final report on project 029, Australian Cheese Technology Program, Dairy Research & Development Corporation (2002) [Government or Industry Research] 
Pepper, SJ and Hillier, A and Britz, ML, Stress responses in bacteria, particularly lactic acid bacteria used as cheese starter bacteria and probiotic adjuncts, Cheeseworks, Australian Cheese Technology Program, Food Science Australia, Werribee, 4, pp. 1-3. (2000) [Magazine Article] 

This list was generated on Fri Jun 5 07:32:45 2020.