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Influence of raw milk microflora on the characteristics of Swiss-type cheeses. / Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli
Influence de la microflore du lait cru sur les caractéristiques des fromages à pâte pressée cuite. / évolution de la microflore durant l'affinage et caractérisation des lactobacilles héterofermentaires facultatifs

Y. Demarigny, E. Beuvier, A. Dasen, G. Duboz

Lait, 76 4 (1996) 371-387

Accepted: 1996-04-05

DOI: https://doi.org/10.1051/lait:1996428

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