Mould-Ripened Cheeses

  • J. C. Gripon
Chapter

Abstract

Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.

Keywords

Aspartate Proteinase Methyl Ketone Milk Dairy Alkaline Lipase Elsevier Apply Science Publisher 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Springer Science+Business Media Dordrecht 1993

Authors and Affiliations

  • J. C. Gripon
    • 1
  1. 1.Station de Recherches LaitièresInstitut National de la Recherche AgronomiqueJouy-en-JosasFrance

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