Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Food Science

• Blue Cheese 100%
• Casein 50%
• Enterobacteriaceae Count 50%
• Enterococcus 50%
• Lactic Acid Bacteria 50%
• Peptide Profile 50%
• Lactococcus 50%
• Total Solid Content 50%
• Water Activity 50%
• Moisture Ratio 50%