Comparative study on some commercial smear ripened cheeses
2012
Ismail, H.A. | Omar, M.M. | Guirguis, A.H. | El-Abbassy, M.Z.
Eight samples of different smear ripened cheeses were collected from supermarkets in ýsome European countries namely Germany, France, and Belgium. German cheese (A) ýwas ripened by Brevibacterium linens and German cheese (B) ripened by Brevibacterium ýlinens and Geotrichurn candidum. The cheeses were analysed for chemical composition, ýmicrobiological quality and organolyptic properties. Ripening indices were higher at the ýcheese surface than in the inner of all samples. The German cheeses (A and B) had higher ýcontents of the amino acid nitrogen, soluble tyrosine, soluble tryptophan and total volatile ýfatty acids than that from France and Belgium. The total bacterial counts were high, ýmoderate, low in cheese samples from France, Belgium and German, respectively, with a ýhigh level of proteolytic bacteria in German cheese (A and B). Good quality German ýsmear cheese samples were characterized by thin orange colour appearance of ýBrevibacterium linens growth on the surface.ý
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