Microbiology and biochemistry of Taleggio cheese during ripening

International Dairy Journal

Volumn 7, Issue 8-9, 1997, Pages 509-517

  Gobbetti, M ^a   Lowney, S ^b   Smacchi, E ^a   Battistotti, B ^c   Damiani, P ^a   Fox, P F ^b  

^a Institute of Dairy Microbiology   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIUM; BUTYRIC ACID; CHEDDAR CHEESE; COLIFORM; DECONTAMINATION; ELECTROPHORESIS; ENZYMIC HYDROLYSIS; FATTY ACID; FOOD PRODUCTION; MOULD; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PH; RIPENING; TALLEGGIO CHEESE; YEAST;

EID: 0031428775     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00044-7     Document Type: Article

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