Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.

Abstract

BACKGROUND White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory… (More)
DOI: 10.1002/jsfa.7577

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