Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening
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چکیده
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the investigation of the relationship between type a and type b personalities and quality of translation
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Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
متن کاملEffect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese
Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese. Methods: Microbiological and physicochemical characteristics were investigated on raw milk cheeses pro...
متن کاملMicrobial Dynamics during Cheese Production and Ripening: Physicochemical and Biological Factors
Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures a...
متن کاملThe composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2012
ISSN: 0022-0302
DOI: 10.3168/jds.2012-5368