Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening

@inproceedings{Cuesta1996EvolutionOT,
  title={Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening},
  author={Paloma Cuesta and Estrella Fern{\'a}ndez-Garc{\'i}a and Dolores Gonz{\'a}lez de Llano and Antonia Montilla and Ana Rodr{\'i}guez},
  year={1996}
}
Abstract Changes in the microflora and biochemical characteristics of Afuega'l Pitu cheese were studied throughout a 60-d ripening period. Total viable counts were high in milk (7.62±0.95 log 10 cfu/ml) and in cheese throughout ripening (9.26±0.56 log 10 cfu/mg and in 3-d-old cheese; 8.06±0.47 log 10 cfu/g in 60-d-old cheese). Lactic acid bacteria were the main microbial group responsible for the substantial pH decrease during coagulation and for the further maintenance of low pH. Lactococcus… CONTINUE READING