Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Journal of Dairy Science

Volumn 98, Issue 2, 2015, Pages 1325-1335

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

^a Université Paris Saclay   (France)

^b AGROPARISTECH   (France)

Author keywords

Cheese ripening; Relative humidity; Ripening descriptors; Temperature

Indexed keywords

PENICILLIUM CAMEMBERTI;

AMMONIA;

ANALYSIS; ANIMAL; CHEESE; COLOR; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; METABOLISM; ODOR; PENICILLIUM; PROCEDURES; SENSATION; TEMPERATURE;

AMMONIA; ANIMALS; CHEESE; COLOR; FOOD HANDLING; HUMIDITY; ODORS; PENICILLIUM; SENSATION; TEMPERATURE;

EID: 84921439568     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8916     Document Type: Article

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