Cultures for the ripening of smear cheeses

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 719-732

  Bockelmann, W ^a   Willems, K P ^a   Neve, H ^a   Heller, K H ^a  

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

Author keywords

Arthrobacter; Brevibacterium; Corynebacterium; Food safety; Microbacterium; Smear cheeses; Staphylococcus; Surface cultures

Indexed keywords

BACTERIA; COMPOSITION; FOOD PROCESSING;

CHEESES; RIPENING; SURFACE CLUSTERS; SURFACE MICROFLORA;

DAIRY PRODUCTS;

ARTHROBACTER; ARTHROBACTER NICOTIANAE; BREVIBACTERIUM; BREVIBACTERIUM LINENS; CANDIDA; CORYNEBACTERIA; CORYNEBACTERIUM; CORYNEBACTERIUM CASEI; CORYNEBACTERIUM VARIABILE; DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MICROBACTERIUM; MICROBACTERIUM GUBBEENENSE; STAPHYLOCOCCI; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 19744378699     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.022     Document Type: Conference Paper

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