Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures

Journal of Dairy Research

Volumn 74, Issue 3, 2007, Pages 255-261

  Pisano, M Barbara ^a   Elisabetta Fadda, M ^a   Deplano, Maura ^a   Corda, Arianna ^a   Casula, Maddalena ^a   Cosentino, Sofia ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Autochthonous cultures; Fiore Sardo; Raw ewes' milk cheese

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM; CATTLE; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; ITALY; MICROBIOLOGY; MILK;

ANIMALS; BACTERIA; CATTLE; CHEESE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; ITALY; MILK;

BACTERIA (MICROORGANISMS);

EID: 35348927361     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029907002464     Document Type: Article

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