Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses
The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological character...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/113 |