The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 307-314

  Bockelmann, Wilhelm ^a,b   Hoppe Seyler, Tobias ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b Postfach 6069 ^*  (Germany)

Author keywords

Arthrobacter; Brevibacterium; Chaumes; Corynebacterium; Smear cheeses; Staphylococcus; Tilsit

Indexed keywords

CHEESE RIPENING; CHEESE; CHEMICAL AND PHYSICAL PROPERTIES; CORYNEBACTERIUM AMMONIAGENES; CULTURE OPTIMIZATION; DAIRY INDUSTRY; FOOD MICROBIOTECHNOLOGY; GENETIC STRAIN; GOAT; MICROBIAL COMMUNITY; PIGMENTATION; STAPHYLOCOCCUS SCIURI; STARTER CULTURE; SURFACE;

EID: 0034876732     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00060-7     Document Type: Conference Paper

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