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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

I Diezhandino1, D Fernández1, L González1

  • 1Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, 24071 León, Spain.

Food Chemistry
|August 31, 2014
PubMed

Keywords:
Blue-veined cheeseCharacterisationMicrobiologyPhysico-chemical parametersProteolysisRipening

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