Article

Development of defined surface starter cultures for the ripening of smear cheeses

2002-01-01

Abstract excerpt

For the surface ripened smear cheese varieties it is still general practice to use the mature smear of aged cheeses for the treatment of young cheeses (old-young smearing). The associated hygienic problems are obvious; saprophytic or pathogenic bacteria as well as moulds can become part of the house microflora and can persist over long periods of time by this in-house contamination cycle. This paper summarises stu...

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Identifiers and source

Literature Corpus work: 61c69676-e5b6-5589-be25-8731299f4078
DOI: 10.1016/s0958-6946(01)00152-2

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