Effects of Atmospheric Composition on Respiratory Behavior, Weight Loss, and Appearance of Camembert-Type Cheeses During Chamber Ripening

Respiratory activity, weight loss, and appearance of Camembert-type cheeses were studied during chamber ripening in relation to atmospheric composition. Cheese ripening was carried out in chambers under continuously renewed, periodically renewed, or nonrenewed gaseous atmospheres or under a CO2 conc...

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Veröffentlicht in:	Journal of dairy science 2006-08, Vol.89 (8), p.3250-3259
Hauptverfasser:	Picque, D., Leclercq-Perlat, M.-N., Corrieu, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Animal productions atmospheric composition Biological and medical sciences Brevibacterium - metabolism Carbon Dioxide - analysis Cheese - analysis Cheese - microbiology cheese ripening Fermentation Food Handling - methods Food industries Food Technology Fundamental and applied biological sciences. Psychology Geotrichum - metabolism Kluyveromyces - metabolism Life Sciences Milk and cheese industries. Ice creams Oxygen - analysis Oxygen - chemistry Penicillium - metabolism respiratory activity Sensation Terrestrial animal productions Vertebrates weight loss and appearance
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