JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 74 No. 11 3647-3655
© 1991 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Sanders, M. E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Sanders, M. E.

Genetic Approaches for the Improvement of Strains for Italian Cheese Manufacture: A Review

Mary Ellen Sanders 1

1 7119 South Glencoe Court, Littleton, CO 80122

Information on the genetics of thermophilic starters has become increasingly available over the past several years. This information brings researchers closer to being able to utilize directed genetic technologies to make targeted improvements in these cultures. This review discusses the microbiology of Italian cheese manufacture, the availability of genetic tools for use with Italian cheese-making strains, and progress on genetic manipulation of these strains.

Key Words: thermophilic cultures • Italian cultures • genetic improvement

Submitted on April 1, 1991
Accepted on June 17, 1991






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1991 by the American Dairy Science Association ®.