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Swiss-type cheeses produced without a period in the fermentation room?

Peut-on renoncer à faire séjourner le fromage de type suisse en cave d'affinage ?

Author(s) : FRÖHLICH-WYDER M. T., EUGSTER-MEIER E.

Type of article: Article

Summary

Laboratory investigations had shown that Propionibacteria are able to grow relatively well at low temperatures (14°C). This could be proven not only for the two cultures Prop 01 and Prop 96, but also for many other strains. It even seems very probable that all Propionibacteria have this ability. The aim of this study is to show whether it is possible to produce Swiss-type cheeses without a period in the fermentation room.

Details

  • Original title: Peut-on renoncer à faire séjourner le fromage de type suisse en cave d'affinage ?
  • Record ID : 2006-1349
  • Languages: French
  • Source: Rev. suisse Agric. - vol. 37 - n. 6
  • Publication date: 2005/11

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