Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

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Identifiant

Unité de recherche

INNOSUISSE

Numéro de projet

10273.3;6 PFLS-LS

Titre du projet

Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

Titre du projet anglais

Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

Textes relatifs à ce projet

	Allemand	Français	Italien	Anglais
Description succincte	-	-	-
Résumé des résultats (Abstract)	-	-	-

Textes saisis

Catégorie	Texte
Description succincte (Anglais)	Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora
Résumé des résultats (Abstract) (Anglais)	Smear-ripened cheeses which had been pre-packed for retailing can produce off-flavors through unknown surface microorganisms. The objective of this project is to identify responsible mircroorganisms and off-flavors under such foil-wrapped anaerobic conditions on Tilsiter and Tête de Moine cheese surfaces and to develop biocontrol tools such as new competitive or protecting bacteria, bacteriophages or other agents to be implemented to stabilize the smear flora.

Catégorie

Texte

Description succincte
(Anglais)

Development of new strategies to maintain the high quality of foil-prepacked cheese by controlling the smear-microflora

Résumé des résultats (Abstract)
(Anglais)

Smear-ripened cheeses which had been pre-packed for retailing can produce off-flavors through unknown surface microorganisms. The objective of this project is to identify responsible mircroorganisms and off-flavors under such foil-wrapped anaerobic conditions on Tilsiter and Tête de Moine cheese surfaces and to develop biocontrol tools such as new competitive or protecting bacteria, bacteriophages or other agents to be implemented to stabilize the smear flora.