Occurrence of filamentous fungi isolated from matured blue cheese

Occurrence of filamentous fungi isolated from matured blue cheese

Abstract Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by more than 200%, highlighting the relevance of m...

Full description

Bibliographic Details
Main Authors: Eloiza de Souza e Silva Ribeiro, Ariane Flávia do Nascimento, Lorena Dutra Silva, Nathasha de Azevedo Lira, Fabiana Reinis Franca Passamani, Luís Roberto Batista, Filipe Pereira Matteoli
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2020-03-01
Series:Brazilian Journal of Food Technology
Subjects:
Aspergillus
Dairy
Food microbiology
Mycology
Food safety
Morphological characterization
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100409&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100409&tlng=en

Similar Items