| 摘要 |
Compsn. which on fermentation forms a cheese aroma and flavouring, comprises an aqs. medium contg. >=1 protein, a carbohydrate, bacteria from >=1 non-pathogenic Bacillus genus and >=1 non-pathogenic. Streptococcus genus and finely divided particles of a natural cheese e.g. cheddar, Rocquefort, Parmesan etc. |
