Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Lait

Volumn 85, Issue 6, 2005, Pages 453-468

  De Freitas, Isabelle ^a   Pinon, Nicolas ^a   Lopez, Christelle ^b   Thierry, Anne ^b   Maubois, Jean Louis ^b   Lortal, Sylvie ^b  

^a Borde Blanche Zone Industrielle ^*  (France)

^b UMR1253   (France)

Author keywords

Cantal cheese; Composition; Fat microstructure; Microbial flora; Mineral composition; Neutral volatile compound; Proteolysis; Ripening

Indexed keywords

BACTERIA (MICROORGANISMS); PSEUDOMONAS;

EID: 28944438897     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005033     Document Type: Article

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