Book Chapter

Microbiology of Cheese Ripening

  • Fox P
  • Guinee T
  • Cogan T
  • et al.
Springer US, (2017), 333-390
DOI: 10.1007/978-1-4899-7681-9_11
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Abstract

This chapter considers the microbiology of cheese ripening and complements the next chapter which considers the biochemistry of cheese ripening and the development of cheese flavour. The important parameters controlling the shelf-life of cheese, viz., water activity,...

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Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Microbiology of Cheese Ripening. In Fundamentals of Cheese Science (pp. 333–390). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_11

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