Talk:Cheese culture

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There should be an article, but I don't know anything about it.
I tried to find out about cheese cultures by checking Wikipedia. Zip zilch nada, just a redirect to a barely-more-than-stub article about starters for something-or-others in Korean, Chinese, and Thai, without even English translations of what it's starter for. (Global perspective, good. Lack of English translations, not so much.)  I'm not finding enough quickly on Google to let me get the article to a state that wouldn't just be reverted to a useless redirect. Here are some potentially useful pages I did find:

http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/Cheese_starter_culture.html http://www.cheesemaking.com/store/pg/240-FAQ-Cheesemaking-and-Ripening.html http://www.ansci.wisc.edu/extension-new%20copy/sheep/Publications_and_Proceedings/symposium_04/pdf%20of%20Dairy%20Sheep%20Proceedings/Eckerman%2C%20Steve%20Cheese%20Culture%20edited%209-28-04%20Proc.pdf

--Dan Wylie-Sears 2 (talk) 22:34, 10 September 2011 (UTC)


 * Your best bet is not to look for articles on Google Scholar (although the Wisconson Extension source you found is very good), but for dairy science textbooks on Google Books. Try these:


 * Technology of Cheesemaking edited by Barry A. Law, Adnan Tamime
 * 


 * Fundamentals of cheese science By Patrick F. Fox, P. F. Fox (has a lot about cultures):
 * 


 * Cheesemaking practice By R. Scott, Richard Kenneth Robinson, R. Andrew Wilbey (has a chapter on cultures:
 * 


 * Cheese: chemistry, physics and microbiology, Volume 1 By P. F. Fox (has a chapter on cultures)
 * 


 * Dairy microbiology handbook By Richard Kenneth Robinson (also has a chapter on cultures)
 * 


 * Some creative searching will no doubt turn up a lot more quality sources like this. Good luck! Dominus Vobisdu (talk) 17:53, 12 November 2011 (UTC)