Bacteriological quality of a traditional Spanish blue cheese

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Bacteriological quality of a traditional Spanish blue cheese

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Title: Bacteriological quality of a traditional Spanish blue cheese
Author: López Diaz, Teresa María;Santos, Jesús A.;González, C.J.;Moreno, B.;García López, María Luisa
xmlui.dri2xhtml.METS-1.0.item-contributor: Facultad de Veterinaria
xmlui.dri2xhtml.METS-1.0.item-area: Tecnologia de los Alimentos
Abstract: Cheese made from raw milk and following traditional manufacturing procedures may possess a very diverse and rich microflora. The quality of the cheese at the state if ccomsuption depends to a great extent on the composition of that microflora. Some microorganisms present are beneficial for the product, like lactic acid bacteria, but some of them may be undesirable. Both, the quality of the cheese and its harmlessness for the consumer may be at risk if some specific microorganisms are present.
xmlui.dri2xhtml.METS-1.0.item-desfisica: P. 503-505
xmlui.dri2xhtml.METS-1.0.item-peerreviewed: SI
Publisher: Ava agrar-verlag allgäu
xmlui.dri2xhtml.METS-1.0.item-citation: Milchwissenschaft,1995, vol. 50, n. 9
Date: 1995-06-30
xmlui.dri2xhtml.METS-1.0.item-tipo: info:eu-repo/semantics/article
Subject: Tecnología de los alimentos
xmlui.dri2xhtml.METS-1.0.item-palclave: Raw milk
Blue cheese
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