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Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk

✍ Scribed by Patricia Rodríguez-Alonso; Juan A. Centeno; J. Ignacio Garabal

Book ID
116726498
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
213 KB
Volume
42
Category
Article
ISSN
1096-1127

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152 enterococcal isolates and 88 micrococcal isolates obtained from secondary microflora of Arzua raw cows'-milk cheese at various stages of ripening were characterized. The most frequent Enterococcus specie was E. fueculis. The most frequent Micrococcus specie was M . ourians, followed by M. luteus