Research Article - (2017) Volume 5, Issue 3
Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese
- Haruto Kumura1*, Chiharu Saito1, Yuko Taniguchi1, Taiki Machiya1, Yutaroh Takahashi1, Ken Kobayashi1 and Akira Kimura2
- 1Laboratory of Dairy Food Science, School of Agriculture, Hokkaido University, Kita 9, Nishi 9, 060-8589, Sapporo, Japan
- 2Milk Science Research Institute, Megmilk Snow Bland Co. Ltd., 1-1-2 Minamidai, Kawagoe, 350-1165, Saitama, Japan
*Corresponding Author:
Haruto Kumura, Laboratory of Dairy Food Science, School of Agriculture, Hokkaido University, Kita 9, Nishi 9, 060-8589, Sapporo, Japan, Tel: +81-11-706-3642
Email:
