RT info:eu-repo/semantics/article
T1 Bacteriological quality of a traditional Spanish blue cheese
A1 López Díaz, Teresa María
A1 Santos Buelga, Jesús Ángel
A1 González, César J.
A1 Moreno, B.
A1 García López, María Luisa
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Veterinaria
K1 Raw milk
K1 Blue cheese
K1 Spain
K1 Microorganisms
AB 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.
PB Ava agrar-verlag allgäu
YR 2018
FD 2018-02-03
LK http://hdl.handle.net/10612/7262
UL http://hdl.handle.net/10612/7262
NO Milchwissenschaft,1995, vol. 50, n. 9
NO P. 503-505
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 24-abr-2024