Bacteriological quality of a traditional Spanish blue cheese

Título

dc.contributor	Facultad de Veterinaria	es_ES
dc.contributor.author	López Díaz, Teresa María
dc.contributor.author	Santos Buelga, Jesús Ángel
dc.contributor.author	González, César J.
dc.contributor.author	Moreno, B.
dc.contributor.author	García López, María Luisa
dc.contributor.other	Tecnologia de los Alimentos	es_ES
dc.date	1995-06-30
dc.date.accessioned	2018-02-03T18:00:49Z
dc.date.available	2018-02-03T18:00:49Z
dc.date.issued	2018-02-03
dc.identifier.citation	Milchwissenschaft,1995, vol. 50, n. 9	es_ES
dc.identifier.uri	http://hdl.handle.net/10612/7262
dc.description	P. 503-505	es_ES
dc.description.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.	es_ES
dc.language	eng	es_ES
dc.publisher	Ava agrar-verlag allgäu	es_ES
dc.subject	Tecnología de los alimentos	es_ES
dc.subject	Veterinaria	es_ES
dc.subject.other	Raw milk	es_ES
dc.subject.other	Blue cheese	es_ES
dc.subject.other	Spain	es_ES
dc.subject.other	Microorganisms	es_ES
dc.title	Bacteriological quality of a traditional Spanish blue cheese	es_ES
dc.type	info:eu-repo/semantics/article	es_ES
dc.description.peerreviewed	SI	es_ES