hornmindcenre - Coloration de Surface Des Fromages a Pate Molle Et Croute Lavee ebook
یکشنبه 28 تیر 1394  05:20 ب.ظ    ویرایش: - -
توسط: Chris Mania

Coloration de Surface Des Fromages a Pate Molle Et Croute Lavee.cGALAUP PATRICK
Coloration de Surface Des Fromages a Pate Molle Et Croute Lavee
Page Count: 184 pages
Published Date: 24 Aug 2015
Publisher: Omniscriptum
Publication Country: United States
Language: French
Type: Pdf
ISBN: 9786131503634
File size: 35 Mb
File Name: Coloration.de.Surface.Des.Fromages.a.Pate.Molle.Et.Croute.Lavee.pdf
Download Link: Coloration de Surface Des Fromages a Pate Molle Et Croute Lavee

Les fromages a pate molle et croute lavee, auxquels appartiennent de celebres fromages (Munster, Epoisses, Maroilles...) sont caracterises par une couleur orange due essentiellement a la production de pigments bacteriens. La premiere partie de la these a consiste a caracteriser la couleur de surface par spectrocolorimetrie et HPLC. Il a ete possible de classer ces fromages et d'attribuer un profil pigmentaire specifique. Ainsi, meme si ces fromages appartiennent a la meme famille, il est possible de les differencier. L'etude de bacteries isolees de la surface des fromages a fait l'objet de la deuxieme partie de ce travail. En milieu synthetique, deux groupes de bacteries se sont reveles capables de produire des pigments: le groupe Brevibacterium de coloration orange, deja connu et utilise dans le milieu fromager et un groupe de taxonomie plus variee produisant une couleur jaune. Ainsi, les professionnels de l'industrie laitiere disposent de donnees conduisant a de nouvelles perspectives de recherches, tant sur la caracterisation des fromages que sur l'elaboration de cultures bacteriennes d'affinage."

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