Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening

Lait

Volumn 80, Issue 5, 2000, Pages 479-490

  Coppola, Raffaele ^a   Nanni, Mauro ^b   Iorizzo, Massimo ^a   Sorrentino, Alida ^a   Sorrentino, Elena ^a   Chiavari, Cristiana ^c   Grazia, Luigi ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b Dipartimento Controllo Qualità P R   (Italy)

^c Dipto Protez Valorizzazione A   (Italy)

Author keywords

Microbiology; Parmigiano Reggiano; Raw milk cheese; Ripening

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLI CASEI; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0034409155     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000139     Document Type: Article

References (33)

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