Safety and quality of cheese: how to improve microbiologic parameters of raw milk
Keywords:
culture of Penicillium candidum, Geotrichum candidum, volatile aromatic compounds, soft cheeseAbstract
A method for identifying cultures of Penicillium candidum and Geotrichum candidum by polymerase chain reaction have been designed, the influence of these cultures on the content of aromatic com- pounds in soft cheeses have been investigated, a number of characteristic volatile compounds was identified and defined by capillary gas chromatography.
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