title: The influence of biotechnological developments on cheese manufacture.
authors.affiliation: AFRC Institute of Food Research, Reading Laboratory, UK.
authors.forename: B A
authors.initials: BA
authors.lastname: Law
authors.forename: F
authors.initials: F
authors.lastname: Mulholland
mesh_terms: D000818:Animals; D001709:Biotechnology / Q000379:methods*; D002417:Cattle; D002611:Cheese; D012085:Chymosin / Q000096:biosynthesis / Q000235:genetics; D010450:Endopeptidases / Q000235:genetics / Q000378:metabolism; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D013294:Lactococcus lactis / Q000254:growth & development; D015202:Protein Engineering; D011994:Recombinant Proteins / Q000096:biosynthesis
chemical_list: D011994:Recombinant Proteins; D010450:Endopeptidases; D012085:Chymosin