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MOLD FORMATION [1 record]

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Record 1 2010-04-21

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Influence of the storage of Penicillium caseicolum (candidum) conidium suspensions on their quality and the mould formation of Camembert cheese.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Les levures des genres «Kluyveromyces, Debaryomyces» et «Saccharomyces» et les moisissures du genre «Penicillium» contribuent à la formation d'arômes; «Geotrichum candidum» est responsable de l'aspect en peau de crapaud des fromages de chèvre tandis que «P. camembertii» participe au feutrage superficiel du Camembert.

Spanish

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