Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
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DOI: 10.1016/j.fm.2016.10.018
Abstract: Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship… read more here.
Keywords: microbiota; brown defect; red brown; ripened cheese ... See more keywords