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. 1949 Nov;58(5):701–708. doi: 10.1128/jb.58.5.701-708.1949
DELAYED HYDROLYSIS OF BUTTERFAT BY CERTAIN LACTOBACILLI AND MICROCOCCI ISOLATED FROM CHEESE1
Merlin H Peterson
a, Marvin J Johnson
a
Merlin H Peterson
aDepartment of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin
Find articles by Merlin H Peterson
Marvin J Johnson
aDepartment of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin
Find articles by Marvin J Johnson
aDepartment of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin
1
Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. This work was supported in part by a grant from the National Cheese Institute.
PMCID: PMC385688 PMID: 15393701