Aroma Compounds of White Surface Mould Cheeses

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F05%3APU52410" target="_blank" >RIV/00216305:26310/05:PU52410 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Aroma Compounds of White Surface Mould Cheeses
Original language description
White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti or Penicillium caseicolum. The presence of moulds gives these cheeses appearance, a taste and an aroma which clearly differentiate them from other types of cheese. A typical example of surface mould ripened cheeses is Camembert, originated from France. The other principal cheeses with a surface mould are Brie, Coulommier and Carré de Est, a mild fermented cheese. The manufaacture of these cheeses is widespread in France, followed by other European countries. Traditional Camembert is made from raw milk; the other surface mould cheeses are manufactured from raw or pasteurized milk. Some types, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic produc
Czech name
Aroma Compounds of White Surface Mould Cheeses
Czech description
Aroma sloučeniny sýrů s bílou plísní

Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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