Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Safety"
DOI: 10.1111/jfs.12568
Abstract: Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty‐five volatile compounds were identified in the volatile fractions… read more here.
Keywords: mold; civil cheese; volatile compounds; biogenic amines ... See more keywords