Evolution of the microbiological and biochemical characteristics of Afuega'l Pitu cheese during ripening
- Author
- CUESTA, P1 ; FERNANDEZ-GARCIA, E1 ; DE LLANO, D. G1 ; MONTILLA, A1 ; RODRIGUEZ, A1
[1] Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Cinetificas (CSIC), Apdo. de Correos 85, 33300 Villaviciosa, Asturias, Spain - Source
Journal of dairy science. 1996, Vol 79, Num 10, pp 1693-1698 ; ref : 22 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Affinage fromage Bactérie lactique Contrôle microbiologique Fromage de caillé lactique Lait cru Lait vache Levain Espagne Europe
- Keyword (en)
- Cheese ripening Lactic acid bacteria Microbiological testing Acid curd cheese Raw milk Cow milk Fermentation starter Spain Europe
- Keyword (es)
- Curación queso Bacteria láctica Control microbiológico Queso cuajado láctico Leche cruda Leche vaca Levadura España Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2480293
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(96)76534-7 
https://dx.doi.org/10.3168/jds.S0022-0302(96)76534-7
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