Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber

Journal of Dairy Science

Volumn 89, Issue 8, 2006, Pages 3260-3273

  Leclercq Perlat, M N ^a   Picque, D ^a   Riahi, H ^a   Corrieu, G ^a  

^a CEMAGREF   (France)

Author keywords

Chamber atmospheric composition; CO2 and O2; Microbial and biochemical aspects; Mold soft cheese ripening

Indexed keywords

BREVIBACTERIUM; BREVIBACTERIUM AURANTIACUM; GALACTOMYCES GEOTRICHUM; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 33746926727     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72601-7     Document Type: Article

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