M. C. Broome

The use of non-starter lactobacilli in Cheddar cheese manufacture.

M. C. Broome, Diana Krause, M. W. Hickey · Australian Journal of Dairy Technology · 1990 · 95 citations

Probiotic, Food Fermentation, Cheddar Cheese Manufacture +4

Improving cell yield and lactic acid production of Lactococcus lactis ssp. cremoris by a novel submerged membrane fermentation process

Lata Ramchandran, Peter Sanciolo, Todor Vasiljevic et al. · Journal of Membrane Science · 2012 · 38 citations

Biomanufacturing, Engineering, Lactic Acid Bacteria +9

Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions

Harry Laan, Saw Eng Tan, P. M. Bruinenberg et al. · International Dairy Journal · 1998 · 34 citations

Biochemistry, Food Spoilage, Lactic Acid Bacteria +7

The isolation and characterization of lactobacilli from Cheddar cheese.

M. C. Broome, Diana Krause, M. W. Hickey · Australian Journal of Dairy Technology · 1990 · 32 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +4

Limitations of standard antibiotic screening assays when applied to milk for cheesemaking

Wayne Packham, M. C. Broome, G. K. Y. Limsowtin et al. · Australian Journal of Dairy Technology · 2001 · 31 citations

Probiotic, Antimicrobial Susceptibility, Microbial Contamination +15