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THE IMPORTANT ROLE OF MICROORGANISMS IN CHEESE PRODUCTION.

LE FROMAGE : GRAND-OEUVRE DES MICROBES.

Author(s) : BERTRAND F.

Type of article: Article

Summary

A DETAILED STUDY WAS MADE OF THE ROLE OF MICROORGANISMS IN CHEESE PRODUCTION INCLUDING A DESCRIPTION OF THE MAIN EFFECT OF MICROORGANISMS IN CHEESE MAKING TECHNOLOGY AND OF THEIR VERY COMPLEX BUT POSITIVE ROLE. THE MAIN TYPES OF CHEESE TOGETHER WITH THE USE OF TEMPERATURE (MORE PARTICULARLY REFRIGERATION) IN MANUFACTURING TECHNIQUES, ARE MENTIONED. IN THE FIRST PART, THE PRINCIPAL STEPS IN MANUFACTURE AND THE ACTION OF THE MAIN MICROORGANISMS DURING THE VARIOUS PHASES OF MANUFACTURE, MATURING, COAGULATION, DRAINING AND SALTING ARE CONSIDERED. IN THE SECOND PART, THE LAST STAGE OF MATURING IS DEALT WITH, AND SOME COMMENTS ARE MADE ON THE AWKWARD AND DANGEROUS PRESENCE OF CERTAIN GERMS, AND MORE PARTICULARLY ON THE PRESENT PROBLEM OF LISTERIOSIS. J.R.

Details

  • Original title: LE FROMAGE : GRAND-OEUVRE DES MICROBES.
  • Record ID : 1989-2351
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 10
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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