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blue-veined cheese

industrie agro-alimentaire - iate.europa.eu

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Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresisThe composition and development of microbial population during the manufacture and ripening of two batches of a blue-veined cheese was examined by culturing and polymerase chain reaction (PCR) denaturing gradient gel electrophoresis (DGGE) (PCR-DGGE)....

général - core.ac.uk - PDF: core.ac.uk

Risk factors for sporadic non-pregnancy associated listeriosis in germany, 2012–2013: multivariable logistic regression analysis.a see Table 1b raw milk cheese; ewe’s cheese, goat cheese; mozzarella, feta cheese; fresh cheese; blue-veined cheese; acid curd cheese; red-smear cheese; semi-soft cheese; white-mould cheese* were identified as the minimally sufficient adjustment set in a directed acyclic ...

PDF: figshare.com

Strain-specific synthesis of mycophenolic acid by penicillium roqueforti in blue-veined cheese... Sixty-two of these strains had been isolated from the main blue-veined cheese varieties of western Europe or from starter cultures....

PDF: www.pubmedcentral.nih.gov

Development of yeast populations during processing and ripening of blue veined cheese... Yeasts were present in high number, making their occurrence in blue-veined cheeses meaningful

PDF: hrcak.srce.hr