Cultures for the ripening of smear cheeses

Data on typical surface microflora of smeared semi-soft, soft and acid curd cheeses and the minimal composition of suitable surface starter cultures are reviewed. Cultures for semi-soft cheeses should contain Debaryomyces hansenii, Staphylococcus equorum, Corynebacterium casei, Microbacterium gubbee...

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Veröffentlicht in:	International dairy journal 2005-06, Vol.15 (6), p.719-732
Hauptverfasser:	Bockelmann, W., Willems, K.P., Neve, H., Heller, K.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	acid curd cheeses Arthrobacter Arthrobacter nicotianae Biological and medical sciences Brevibacterium Brevibacterium linens Candida krusei cheese ripening cheese starters cheeses Corynebacterium Corynebacterium casei Debaryomyces hansenii Food industries food microbiology Food safety Fundamental and applied biological sciences. Psychology General aspects Geotrichum candidum Hygiene and safety Kluyveromyces marxianus literature reviews Microbacterium Microbacterium gubbeenense Milk and cheese industries. Ice creams milk curds odors Smear cheeses smear ripened cheeses soft cheeses Staphylococcus Staphylococcus equorum Surface cultures
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