Repositorio Institucional de la Universidad de Oviedo

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This research was funded by the Spanish Ministry of Science and Innovation Community's Seventh Framework Programme (BIAMFOOD project no. 211441). N. Martínez is the beneficiary of an I3P-CSIC contract financed by the European Social Fund, and M. Diaz is the recipient of a fellowship from the Spanish Ministry of Science and Innovation. The authors thank Isabel Cuesta for excellent technical assistance, Adrian Burton for linguistic assistance, Baltasar Mayo and Ana Rodriguez for valuable advice regarding the optimisation of the cheese model, and Baltasar Mayo once again for the kind gifts of the CABI starter and P. roqueforti 1AMB.