Bacteriological quality of a traditional Spanish blue cheese

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Bacteriological quality of a traditional Spanish blue cheese

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Título: Bacteriological quality of a traditional Spanish blue cheese
Autor: López Diaz, Teresa María;Santos, Jesús A.;González, C.J.;Moreno, B.;García López, María Luisa
Facultad/Centro: Facultad de Veterinaria
Area de conocimiento: Tecnologia de los Alimentos
Resumen: 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.
Descripción física: P. 503-505
Revisión por pares: SI
Editor: Ava agrar-verlag allgäu
Datos: Milchwissenschaft,1995, vol. 50, n. 9
URI: http://hdl.handle.net/10612/7262
Fecha: 1995-06-30
Tipo: info:eu-repo/semantics/article
Materia: Tecnología de los alimentos
Veterinaria
Palabras clave: Raw milk
Blue cheese
Spain
Microorganisms
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