Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture

LWT

Volumn 39, Issue 6, 2006, Pages 605-612

  Flórez, Ana B ^a   Hernández Barranco, Ana M ^a   Marcos, Isabel ^b   Mayo, Baltasar ^a  

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

^b Consejo Regulador de la Denominación de Origen Protegida 'Queso de Cabrales' ^*  (Spain)

Author keywords

Artisan rennet paste; Blue veined cheese; Cabrales cheese; Kid rennet; Traditional cheeses

Indexed keywords

BACTERIA; BIOCHEMISTRY; MICROBIOLOGY; PH EFFECTS;

ARTISAN RENNET PASTE; BLUE-VEINED CHEESE; CABRALES CHEESE; KID RENNET; TRADITIONAL CHEESES;

FOOD PRODUCTS;

ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; STAPHYLOCOCCUS;

EID: 33644764900     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.019     Document Type: Article

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