Fig. 1. Smear-Ripened Cheeses(photo: fotolia.com)
Fig. 2. Blue Vein Cheeses(photo: lafromagerie.co.uk)
Fig. 3. The various processing ways of the productionof hard and semi-hard cheese (Diagram figurewas adopted and modified from [10]).
Fig. 4. The general diagram of the production of BlueMold cheese (Diagram figure was adopted andmodified from [10]).
Table 1. Common Blue Mold Cheese Varieties (adopted and modified from [11])
Table 2. Common Examples of Smear-Ripened Cheese Varieties (adopted and modified taken from [11])
Table 3. Common Sensory Defects of Surface- and Mold-Ripened Cheese (courtesy of Center for Dairy Research, Madison, WI, U.S.A.)
참고문헌
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