Microbiological, compositional and biochemical characterisation of PDO canestrato pugliese cheese

Italian Journal of Food Science

Volumn 16, Issue 1, 2004, Pages 45-58

  Di Cagno, R ^a   Upadhyay, V K ^b   Mcsweeney, P L H ^b   Corbo, M R ^c   Faccia, M ^a   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Dairy products; Furosine; Heat treatment; Lactulose; Lysinoalanine; Recomposed milk

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LACTOCOCCUS PLANTARUM; OVIS; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 2442465908     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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