Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations

Journal of Dairy Research

Volumn 74, Issue 2, 2007, Pages 218-225

  Leclercq Perlat, Marie Noëlle ^a   Corrieu, Georges ^a   Spinnler, Henry Eric ^a  

^a UMR SayFood   (France)

Author keywords

Brevibacterium aurantiacum; Free Fatty Acids; Geotrichum candidum; Kinetic; Kluyveromyces lactis; Mould soft cheeses; Penicillium camemberti

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; BREVIBACTERIUM; CANDIDA; CHEESE; FOOD HANDLING; GEOTRICHUM; ISOLATION AND PURIFICATION; KLUYVEROMYCES; METHODOLOGY; MICROBIOLOGY; PENICILLIUM;

ANIMALS; BREVIBACTERIUM; CANDIDA; CHEESE; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; GEOTRICHUM; KLUYVEROMYCES; PENICILLIUM;

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

EID: 34249071609     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029906002329     Document Type: Article

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