Contribution to the study of surface microflora on Cantal cheese
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C Chabalier1, D Vivier, R Ratomahenina
1ENSA, Montpellier, France.
Acta Microbiologica Et Immunologica Hungarica
|January 1, 1997
Abstract:
Bacteria and mould were isolated from microflora of Cantal cheese rind. They were identified and the influence of pH, temperature and water activity on growth rate were studied. An equation for growth rate mu(h-1) relative to temperature is described according to a mathematical model.