2003•International Dairy JournalRequires access

Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

Wafa Masoud, Mogens Jakobsen

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Key concepts: Debaryomyces hansenii, Brevibacterium, Pigment, Food science, Orange (colour), Chemistry, Cheese ripening, Light intensity

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Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens — Research Paper | ScholarLens