Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.

@article{Bonati2004DeacidificationBD,
  title={Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.},
  author={Catherine Bona{\"i}ti and Marie-No{\"e}lle Leclercq-Perlat and E. Latrille and Par Georges Corrieu},
  journal={Journal of dairy science},
  year={2004},
  volume={87 11},
  pages={
          3976-88
        }
}
Model smear soft cheeses were prepared from pasteurized milk inoculated with Debaryomyces hansenii (304, GMPA) and Brevibacterium aurantiacum (ATCC 9175) under aseptic conditions. Debaryomyces hansenii growth and curd deacidification were studied in relation to ripening chamber temperature and relative humidity (RH). A total of 9 descriptors, mainly based on kinetic data, were defined to represent D. hansenii growth (2 descriptors), cheese deacidification (5 descriptors), and cheese ripening (2… CONTINUE READING
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