@article{fortin:pasteur-00739118, TITLE = {{Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production}}, AUTHOR = {Fortin, Marie-H{\'e}l{\`e}ne and Champagne, Claude P. and St-Gelais, Daniel and Britten, Michel and Fustier, Patrick and Lacroix, Monique}, URL = {https://riip.hal.science/pasteur-00739118}, JOURNAL = {{International Dairy Journal}}, PUBLISHER = {{Elsevier}}, VOLUME = {21}, NUMBER = {2}, PAGES = {75-82}, YEAR = {2011}, DOI = {10.1016/j.idairyj.2010.09.007}, KEYWORDS = {Viability ; Probiotic ; Oxygen ; Inoculation ; Dairy product ; Dairy industry ; Production ; Cheese ; Cheddar}, HAL_ID = {pasteur-00739118}, HAL_VERSION = {v1}, }