Bacterial surface-ripened (smear) cheeses

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Bacterial surface-ripened (smear) cheeses. / Ardö, Ylva; Berthier, Françoise; Hartmann, Katja; Eugster-Meier, Elisabeth; Fröhlich-Wyder, Marie Therese; Jakob, Ernst; Wechsler, Daniel.

Global Cheesemaking Technology: Cheese Quality and Characteristics. ed. / Photis Papademas; Thomas Bintsis. Wiley, 2018. p. 397-414.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Ardö, Y, Berthier, F, Hartmann, K, Eugster-Meier, E, Fröhlich-Wyder, MT, Jakob, E & Wechsler, D 2018, Bacterial surface-ripened (smear) cheeses. in P Papademas & T Bintsis (eds), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, pp. 397-414. https://doi.org/10.1002/9781119046165.ch10

APA

Ardö, Y., Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., & Wechsler, D. (2018). Bacterial surface-ripened (smear) cheeses. In P. Papademas, & T. Bintsis (Eds.), Global Cheesemaking Technology: Cheese Quality and Characteristics (pp. 397-414). Wiley. https://doi.org/10.1002/9781119046165.ch10

Vancouver

Ardö Y, Berthier F, Hartmann K, Eugster-Meier E, Fröhlich-Wyder MT, Jakob E et al. Bacterial surface-ripened (smear) cheeses. In Papademas P, Bintsis T, editors, Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley. 2018. p. 397-414 https://doi.org/10.1002/9781119046165.ch10

Author

Ardö, Ylva ; Berthier, Françoise ; Hartmann, Katja ; Eugster-Meier, Elisabeth ; Fröhlich-Wyder, Marie Therese ; Jakob, Ernst ; Wechsler, Daniel. / Bacterial surface-ripened (smear) cheeses. Global Cheesemaking Technology: Cheese Quality and Characteristics. editor / Photis Papademas ; Thomas Bintsis. Wiley, 2018. pp. 397-414

Bibtex

@inbook{e5126282a9f148f9949d06ecc178b376,
title = "Bacterial surface-ripened (smear) cheeses",
abstract = "Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.",
keywords = "Danbo, Epoisses PDO, Esrom PGI, Hohenheim Trappisten cheese, Maroilles PDO, Reblochon PDO, Vacherin Mont-d'Or PDO",
author = "Ylva Ard{\"o} and Fran{\c c}oise Berthier and Katja Hartmann and Elisabeth Eugster-Meier and Fr{\"o}hlich-Wyder, {Marie Therese} and Ernst Jakob and Daniel Wechsler",
year = "2018",
doi = "10.1002/9781119046165.ch10",
language = "English",
isbn = "9781119046158",
pages = "397--414",
editor = "Photis Papademas and Thomas Bintsis",
booktitle = "Global Cheesemaking Technology",
publisher = "Wiley",
address = "United States",

}

RIS

TY - CHAP

T1 - Bacterial surface-ripened (smear) cheeses

AU - Ardö, Ylva

AU - Berthier, Françoise

AU - Hartmann, Katja

AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

PY - 2018

Y1 - 2018

N2 - Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.

AB - Danbo is mainly produced industrially at several dairy plants, and it is the most popular cheese in Denmark. Danbo is pale yellow and has a closed texture with small round eyes and a soft consistency that permits slicing with a thin wire. Epoisses PDO is a soft cheese, acid coagulated and harbouring a smear rind. It is manufactured exclusively in the delimitated area from full-fat cow's milk, which is mostly pasteurized. Epoisses is a red-smear soft cheese obtained after milk acid coagulation. Esrom PGI is made from pasteurised cow's milk, and the main part of the produced cheeses is exported. The flavour of this cheese is mild, acidic and aromatic with clear notes of surface ripening that become more and more dominant as the cheese ages. Hohenheim Trappisten cheese belongs to the group of semi-hard cheeses. The flavour of this is mild and slightly sour.

KW - Danbo

KW - Epoisses PDO

KW - Esrom PGI

KW - Hohenheim Trappisten cheese

KW - Maroilles PDO

KW - Reblochon PDO

KW - Vacherin Mont-d'Or PDO

U2 - 10.1002/9781119046165.ch10

DO - 10.1002/9781119046165.ch10

M3 - Book chapter

SN - 9781119046158

SP - 397

EP - 414

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

ID: 213957901