Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 250-257

  Flórez, Ana Belén ^a   Ruas Madiedo, Patricia ^a   Alonso, Leocadio ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Artisan cheese; Blue veined cheese; Cabrales cheese; Penicillium roqueforti; Traditional cheese

Indexed keywords

BACTERIA (MICROORGANISMS); FUNGI; PENICILLIUM ROQUEFORTII;

EID: 32244446246     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0021-2     Document Type: Article

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