Development of the surface ripening flora on Gruyere cheese

• Published in: Schweizerische milchwirtschaftliche Forschung (Switzerland) Vol. 21; no. 1
• Main Authors: Grand, M. (Office federal de la sante publique. Section de microbiologie, Berne (Switzerland)), Weber, A, Perret, J, Zehntner, U, Glaettli, H. (Eidg. Forschunganstalt fuer Milchwirtschaft, Bern-Liebefeld (Switzerland))
• Format: Publication
• Language: French
• Published: 01.03.1992
• Subjects: AEROBIOSE; AEROBIOSIS; ALMACENAMIENTO EN ATMOSF CONTROL; BODEGAS; BREVIBACTERIUM LINENS; CAVE; CELLARS; CHEESEMAKING; CONTROLLED ATMOSPHERE STORAGE; ENTEROBACTERIACEAE; FABRICACION DEL QUESO; FERMENTACION; FERMENTATION; LEVADURA; LEVURE; MADURAMIENTO; MURISSAGE; RIPENING; SALES; SALTS; SEL; STOCKAGE EN ATMOSPHERE CONTROLEE; TECHNOLOGIE FROMAGERE; YEASTS