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Bacterial Surface-Ripened Cheeses

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Cheese: Chemistry, Physics and Microbiology

Abstract

One of the most significant periods in cheese production is the curing (ripening) process; only a properly conducted ripening process, specific for a given type of cheese, ensures the production of a high quality product.

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Author information

Authors and Affiliations

  1. University of Agriculture and Technology, Olsztyn, Poland

    A. Reps

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  1. A. Reps
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Editor information

Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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© 1999 Aspen Publishers, Inc.

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Reps, A. (1999). Bacterial Surface-Ripened Cheeses. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2800-5_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-8342-1339-5

  • Online ISBN: 978-1-4615-2800-5

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