Microbiology of the Surface Ripening of Brick Cheese
نویسندگان
چکیده
منابع مشابه
Biochemistry of cheese ripening
Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residua...
متن کاملMicrobiology of Ripening Honey
Two main groups ofbacteria, classified as Gluconobacter and Lactobacillus, are present in ripening honey. A third bacterial group, classified asZymomonas, and several types of yeast are occasionally isolated. Both in natural honey and in synthetic syrup the bacterial population decreases in the course of the ripening process. Lactobacillus and Gluconobacter disappear after minimum moisture (abo...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1955
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(55)95066-9