Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening

Journal of Dairy Science

Volumn 95, Issue 8, 2012, Pages 4666-4682

  Leclercq Perlat, M N ^a   Sicard, M ^a   Trelea, I C ^a   Picque, D ^a   Corrieu, G ^a  

^a CEMAGREF   (France)

Author keywords

Biochemical evolution; Microbial growth; Relative humidity; Temperature

Indexed keywords

LACTIC ACID; LACTOSE;

ARTICLE; BACTERIAL COUNT; BREVIBACTERIUM; CHEESE; FOOD CONTROL; GEOTRICHUM; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; KLUYVEROMYCES; METHODOLOGY; MICROBIOLOGY; NONPARAMETRIC TEST; PENICILLIUM; PH; PILOT STUDY; TEMPERATURE;

BREVIBACTERIUM; CHEESE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; GEOTRICHUM; HUMIDITY; HYDROGEN-ION CONCENTRATION; KLUYVEROMYCES; LACTIC ACID; LACTOSE; PENICILLIUM; PILOT PROJECTS; STATISTICS, NONPARAMETRIC; TEMPERATURE;

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

EID: 84864058741     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5368     Document Type: Article

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