Keyphrases
Cheddar Cheese
100%
Virion
100%
Probiotic Lactobacilli
100%
Lactococcal Phages
100%
Milk Fat Globule Membrane
100%
Tail Fiber
100%
Lactobacillus Casei
100%
Lactobacillus
100%
Membrane Components
100%
Phage
66%
Cheese
40%
Cross-linkage
33%
Cell Wall
33%
High Adsorption
33%
Siphoviridae
33%
Stationary Phase Cells
33%
Microbial Composition
20%
Microorganisms
20%
Free Amino Acids
20%
Ripened Cheese
20%
Microflora
20%
Electron Micrograph
20%
Large Distances
20%
Milk Powder
20%
Cheese Ripening
20%
Low Fat
20%
Large-scale Cluster
20%
High Content
20%
Skim Milk Powder
20%
Food Science
Cheddar Cheese
100%
Lactobacillus
100%
Milk Fat Globules
100%