The microdistribution of oxygen in Danablu cheese measured by a microsensor during ripening

International Journal of Food Microbiology

Volumn 75, Issue 1-2, 2002, Pages 157-161

  Van den Tempel, Tatjana ^a   Gundersen, Jens K ^b   Nielsen, Marianne S ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Unisense AS   (Denmark)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Blue cheese; Microsensor; Oxygen; Ripening

Indexed keywords

OXYGEN;

ARTICLE; CHEESE; DEVICE; FERMENTATION; OXYGEN SATURATION; SENSOR;

CHEESE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; OXYGEN; TIME FACTORS;

EID: 0037023843     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00728-0     Document Type: Article

References (8)

1. Ecological concepts in food microbiology
2. The gas requirements of molds: II. The oxygen requirements of Penicillium roqueforti (three strains originally isolated from blue veined cheese) in the presence of nitrogen as diluent and the absence of carbon dioxide
3. 2 concentration
4. Physiological characterization of common fungi associated with cheese
5. An oxygen electrode with a guard cathode
6. The dominance of Roquefort mold in cheese
7. The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu
8. Effects of pH, NaCl and atmospheric composition on growth and interactions between yeasts and moulds related to blue cheese production