Parmigiano Reggiano cheese: Evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

Dairy Science and Technology

Volumn 88, Issue 4-5, 2008, Pages 511-523

  De Dea Lindner, Juliano ^a   Bernini, Valentina ^a   De Lorentiis, Angela ^a   Pecorari, Alberto ^b   Neviani, Erasmo ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Consorzio del Formaggio Parmigiano Reggiano ^*  (Italy)

Author keywords

Bacterial cell lysis; Cell viability; Lactic acid microflora; Parmigiano Reggiano cheese; Peptidase activity; Ripening

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 57049108770     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008019     Document Type: Conference Paper

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