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Journal article

Packaging conditions hindering fungal growth on cheese

In Scandinavian Dairy Information — 1997, Volume 4, pp. 22-25

By Nielsen, Per Væggemose1; Haasum, Iben1

From

Department of Biotechnology, Technical University of Denmark1

Fungal contamination is one of the most important quality deteriorating factors on cheese. During the last 5 years we have studied in detail the underlying factors controlling these unwanted processes in a collaborative project financed by the Danish Dairy Board and the Ministry of Agriculture. Results from these studies are presented

Language: English
Year: 1997
Pages: 22-25
Types: Journal article

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