Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by <i>Penicillium nordicum</i> and <i>Penicillium verrucosum</i>

A lack of control of the technological abiotic parameters apparent during cheese manufacture, including temperature and relative humidity, results in this dairy product being prone to mold contamination. Sometimes, inoculant molds are used to obtain the characteristic sensory properties of this type...

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Bibliographic Details
Main Authors: Alicia Rodríguez, Naresh Magan, Josué Delgado
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Biology
Subjects:
Online Access:https://www.mdpi.com/2079-7737/13/8/582