한국유가공학회:학술대회논문집
- 2005.10a
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- Pages.21-27
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- 2005
Camembert Cheese : Technology, Microbiology, Biochemistry
Abstract
Surface mould ripened soft cheeses such as Camembert are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti at the surface. The presence of this mould gives these cheeses a different appearance, as well as a typical aroma and taste. It also lead to a more complex ripening than in other varieties of cheese with simple flora. Theses cheeses are becoming increasingly popular with consumer and there is an increasing demand for them.
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