Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese

International Journal of Food Microbiology

Volumn 49, Issue 3, 1999, Pages 139-149

  Perez Elortondo F J ^a   Albisu, M ^a   Barcina, Y ^b  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Brining time; Ewes' cheese; Microflora

Indexed keywords

ARTICLE; CELL COUNT; CHEESE; CULTURE MEDIUM; FERMENTATION; FOOD INDUSTRY; FOOD QUALITY; INCUBATION TIME; LACTOBACILLUS; LEUCONOSTOC; MICROCOCCACEAE; MOULD; YEAST;

CLOSTRIDIUM TYROBUTYRICUM; ENTEROCOCCUS; LACTOBACILLUS; LEUCONOSTOC; MICROCOCCACEAE; OVIS;

EID: 0345035484     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00068-9     Document Type: Article

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