Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

Author:

Gori Klaus,Ryssel Mia,Arneborg Nils,Jespersen Lene

Publisher

Springer Science and Business Media LLC

Subject

Soil Science,Ecology,Ecology, Evolution, Behavior and Systematics

Reference55 articles.

1. Antonsson M, Molin G, Ardo Y (2003) Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system. Int J Food Microbiol 85:159–169

2. Bockelmann V, Willems P, Rademaker J, Noordman W, Heller KJ (2003) Cultures for surface ripening of smeared soft cheese. Kieler Milchwirtschaftliche Forschungsberichte 55:277–299

3. Bockelmann W, Hoppe-Seyler T (2001) The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk. Int Dairy J 11:307–314

4. Bockelmann W, Willems KP, Neve H, Heller KH (2005) Cultures for the ripening of smear cheeses. Int Dairy J 15:719–732

5. Bothast RJ, Lancaster EB, Hesseltine CW (1975) Scopulariopsis brevicaulis: effect of pH and substrate on growth. Appl Environ Microbiol 1:55–66

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