[SYB4] Innovations in Japanese Cheese and Dairy Products

9:10 AM - 9:40 AM JST(12:10 AM - 12:40 AM UTC)

[SYB4-01] Development of domestic cheese starter cultures and their popularization action.

*Miho Kobayashi¹ (1. Institute of Food Research, NARO)

Keywords:

lactic acid bacteria,cheese ripening,cheese starter culture