Microbiological quality of white-brined cheeses: A review
Journal
International Journal of Dairy Technology
Date Issued
August 2002
Author(s)
DOI
10.1046/j.1471-0307.2002.00054.x
Abstract
White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review