Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese.

Mor Mur M.; Carretero C.; Pla R.; Guamis B.

Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese.

1994

Mor Mur M. | Carretero C. | Pla R. | Guamis B.

AGROVOC Keywords

bacteria bacteria coliforme caillebotte cell counting cheese coliform bacteria curd enterobacteriaceae espagne flora microbiana flore microbienne fromage goat milk lactic acid bacteria leche de cabra leuconostoc levadura levure maduramiento microbial flora microorganismos psicrofilos moho moisissure moulds psychrophilic microorganisms queso ripening spain staphylococcus yeasts

Bibliographic information

Published in

Food Microbiology

Volume 11

Pagination

v.177-185(3)

Other Subjects

Conteo de celulas; Murissage; Bacterias acidolacticas; Bacterie coliforme; Requeson; Microorganisme psychrophile; Bacterie lactique; Lait de chevre; Numeration cellulaire; Espana

Language

English

Note

39 ref.

Type

Journal Article

Source

Food-Microbiology (United Kingdom). (1994). v. 11(3) p. 177-185.

Corporate Author

Tecnologia dels Aliments, Facultat de Veterinaria, Universitat Autonoma de Barcelona, 08193 Bellaterra (Spain)

Donetsk Wine-Making Plant (Ukraine).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese.

1994

AGROVOC Keywords

Bibliographic information