Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

Journal of Dairy Science

Volumn 93, Issue 12, 2010, Pages 5601-5612

  Picque, D ^a   Leclercq Perlat, M N ^a   Guillemin, H ^a   Perret, B ^a   Cattenoz, T ^a   Provost, J J ^b   Corrieu, G ^a  

^a Université Paris Saclay   (France)

^b Amcor Flexibles Venthelat ^*  (France)

Author keywords

Ripening under wrapping; Surface mold ripened cheese; Water vapor permeability; Wrapping film

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHEESE; FOOD HANDLING; GAS; METHODOLOGY; PERMEABILITY;

ANIMALS; CHEESE; FOOD HANDLING; FOOD TECHNOLOGY; GASES; PERMEABILITY; WATER;

EID: 78649232498     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3373     Document Type: Article

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