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IMPROVEMENT OF CHEESE-MAKING IN THE CANTAL DEPARTMENT. CANTAL AND BLEU D'AUVERGNE CHEESES.

AMELIORATION DES FABRICATIONS FROMAGERES DANS LE DEPARTEMENT DU CANTAL. FROMAGE DE CANTAL ET BLEU D'AUVERGNE.

Author(s) : DEVOYOD J. J.

Type of article: Periodical article

Summary

1. CANTAL CHEESE: DEVELOPMENT OF SPECIFIC STARTERS, MADE UP OF BACTERIA OTHER THAN THOSE OF THE STREPTOCOCCUS SP, IN ORDER TO IMPROVE THE QUALITY OF CHEESE. THEIR USE ON THE INDUSTRIAL SCALE CANNOT BE EFFECTIVE AS LONG AS THE MILKS USED HAVE NOT REACHED THE DESIRABLE BACTERIOLOGICAL QUALITY, AS THE PRESENCE OF NUMEROUS PSYCHROTROPHS, ESPECIALLY INHIBITS THE BENEFICIAL EFFECT OF SPECIFIC STARTERS. 2. BLEU D'AUVERGNE CHEESE: THE ONLY GLOBAL CONSIDERATION OF CARBONYL COMPOUNDS CANNOT ACCOUNT FOR THE AROMA OF BLUE-VEINED CHEESE. PHYSICO-CHEMICAL FACTORS PLAY A SIGNIFICANT ROLE. (Bull. CNRS, FR., 82-340-6359.

Details

  • Original title: AMELIORATION DES FABRICATIONS FROMAGERES DANS LE DEPARTEMENT DU CANTAL. FROMAGE DE CANTAL ET BLEU D'AUVERGNE.
  • Record ID : 1983-0646
  • Languages: French
  • Source: DGRST - 79.7.0185; 26 p.
  • Publication date: 1981

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