Further reading

BERGERE, J.L. and LENOIR J. (2000). Cheese manufacturing accidents and cheese defects, in Cheesemaking, A. Eck and J.C. Gillis (eds.), Lavoisier, Paris, pp. 477-508.

BONAITI, C., LECLERCQ-PERLAT, M.-N., LATRILLE, E. and CORRIEU, G. (2004). Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences, J. Dairy Sci. 87, 39763988.

SPINNLER, H.E. and GRIPON, J.C. (2004). Surface mould ripened cheeses, in Cheese: Chemistry, Physics and Microbiology, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic Press, Amsterdam, pp. 157-174.

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