The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

摘要: Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use raw milk and its indigenous microflora, cheese technology, ripening conditions, all in conjunction with knowledge cheesemaker affineur. In Europe, particularly France, preservation traditional cheesemaking processes, some which have protected designation origin, is vital for farming food industry certain regions. Among these cheeses, made Alps or Jura Mountains, including Comte, Beaufort, Abondance, Emmental, milk. The principle hard semihard cooked cheese, produced was make a product during summer—a period animals feed more production high—with shelf life several months could be consumed winter. Today, according approach combining science tradition order better understand preserve elements contribute distinctiveness cheeses. To address this problem, global role microflora final quality initially chosen. modifications resulting elimination either by pasteurization microfiltration, biochemistry process ultimately were evaluated. This achieved mainly experimental Other types pasteurized also considered when necessary. Besides native lactic starters (natural wild starters) participate development mountain After an initial description, their roles described, Comte.