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Le cheddar : maturation sous film plastique souple et modifications microbiennes.

Microbial changes in cheddar cheese ripened in flexible plastic film.

Auteurs : KHAMRUI K., GOYAL G. K.

Type d'article : Article

Résumé

Cheddar cheese was manufactured with a slight modification for accelerated ripening. Blocks of green cheese were packed in vacuum in plastic film, packed in plastic film and shrink wrapped (dipped in hot water 88 °C/5 sec) and paraffined conventionally (control) (C) and then ripened at 10 plus or minus 2 °C, 80 plus or minus 5% RH up to 3 months. At the end of the ripening period, standard plate counts and yeast and mould counts were lowest in shrink wrapped cheese. Anaerobic spore counts were lowest in control.

Détails

  • Titre original : Microbial changes in cheddar cheese ripened in flexible plastic film.
  • Identifiant de la fiche : 2000-2686
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 36 - n. 2
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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