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Growth and enterotoxin A production byStaphylococcus aureusS6 in Manchego type cheese

✍ Scribed by Gomez-Lucia, E. ;Blanco, J. L. ;Goyache, J. ;Fuente, R. de La ;Vazquez, J. A. ;Ferri, E. F. R. ;Suarez, G.

Book ID
114735409
Publisher
Wiley (Blackwell Publishing)
Year
1986
Tongue
English
Weight
314 KB
Volume
61
Category
Article
ISSN
0021-8847

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The in#uence of salt content (normal and low content) and salting method (conventional brine immersion: BI and brine vacuum impregnation: BVI) on volatile compounds developed in Manchego-type cheeses was analysed. Volatile fractions of the cheeses were obtained at 1 and 3 months of ripening by simul