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The Microbiology of Cheese Ripening

Tipo de material: TextoTextoSeries ; The MicroBiology of Cheese Ripening, 1, p.287-317, 2004Trabajos contenidos:
  • Beresford, T
  • Williams, A
Tema(s): Recursos en línea: Resumen: Micro-organisms, including bacteria, yeast and moulds, are present in cheese throughout ripening and contribute, in a positive manner, to the maturation process either directly through their metabolic activity or indirectly through the release of enzymes into the cheese matrix through autolysis. The cheesemaker encourages the growth of such organisms; however, other micro-organisms, such as food-borne pathogens, have a negative impact on cheese quality, and thus technologies to remove or prevent their entry to cheese are required. In this chapter we will review the major groups of those micro-organisms which contribute in a positive manner to cheese ripening.
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Micro-organisms, including bacteria, yeast and moulds, are present in cheese throughout ripening and contribute, in a positive manner, to the maturation process either directly through their metabolic activity or indirectly through the release of enzymes into the cheese matrix through autolysis. The cheesemaker encourages the growth of such organisms; however, other micro-organisms, such as food-borne pathogens, have a negative impact on cheese quality, and thus technologies to remove or prevent their entry to cheese are required. In this chapter we will review the major groups of those micro-organisms which contribute in a positive manner to cheese ripening.

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