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Substitution Effect of the Mesophilic Lactic Starter by the Thermophilic Ones on The Contamination of Standard Soft Cheese Camembert by Mucor sp

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dc.contributor.author Bekada, Ahmed Mohamed Ali
dc.contributor.author Ait Saada, Djamal
dc.contributor.author Ait Chabane, Ouiza
dc.contributor.author Cheriguene, Abderrahim
dc.contributor.author Benakriche, Benmehal
dc.date.accessioned 2018-08-03T20:10:59Z
dc.date.available 2018-08-03T20:10:59Z
dc.date.issued 2013-01-08
dc.identifier.citation IDOSI Publications en_US
dc.identifier.issn 1817-308X
dc.identifier.uri http://hdl.handle.net/123456789/715
dc.description.abstract Cheeses of the Camembert type were ripened at 12°C while varying the mesophilic lactic starter by the thermophilic ones and the relative humidity (85 and 95%) during ripening. The effect of these variations on the evolution of the Mucor sp flora, pH and dry extract were studied. The ripened cheeses at 12°C/95 RH% were contaminated definitely by Mucor and the contents of dry extract were much weaker than those at 12°C/85RH%. Highly significant effects (p<0.01) of the substitution of the starter and relative humidity were observed on the evolution of parameters; pH, dry extract and flora of Mucor. A negative but significant correlation (p<0.05) between the evolution of the dry extract and the Mucor for the samples ripened to 12°C/85 RH% were also noted. en_US
dc.language.iso en en_US
dc.publisher World Journal of Dairy & Food Sciences 8 (1 en_US
dc.relation.ispartofseries 8 (1);45-50
dc.subject Camembert; cheese; Mucor sp; Mesophilic lactic starter; Thermophilic lactic starter; Ripening. en_US
dc.title Substitution Effect of the Mesophilic Lactic Starter by the Thermophilic Ones on The Contamination of Standard Soft Cheese Camembert by Mucor sp en_US
dc.type Article en_US


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