Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Dairy Science and Technology

Volumn 89, Issue 5, 2009, Pages 419-436

  Mucchetti, Germano ^a   Ghiglietti, Roberta ^b   Locci, Francesco ^b   Francolino, Salvatore ^b   Bonvini, Barbara ^b   Remagni, Maria Chiara ^b   Zago, Miriam ^b   Iezzi, Romina ^a   Carminati, Domenico ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Butyric acid; Cheese making technology; Clostridia; Pannerone cheese; Propionic acid

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIA; PROPIONIBACTERIACEAE;

EID: 69249087739     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009017     Document Type: Article

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