Do ‘cheese factory-specific’ mites (Acari: Astigmata) exist in the cheese-ripening cabinet?
Author:
Funder
Asahi Glass Foundation
Japan Society for the Promotion of Science
Publisher
Springer Science and Business Media LLC
Subject
Insect Science,Ecology,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s10493-022-00725-8.pdf
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3. Baboin-Jaubert A (2000) Guide des fromages. Marabout, Vanves
4. Brückner A, Heethoff M (2016) Scent of a mite: Origin and chemical characterization of the lemon-like flavor of mite-ripened cheeses. Exp Appl Acarol 69:249–261. https://doi.org/10.1007/s10493-016-0040-7
5. Carvalho MM, Oliveira EE, Matioli AL, Ferreira CL, da Silva NM, Lindner JDD (2018) Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. J Stored Prod Res 76:116–121. https://doi.org/10.1016/j.jspr.2018.01.010
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1. Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?;Experimental and Applied Acarology;2022-08
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