Active coating to prolong the shelf life of Fior di latte cheese

Journal of Dairy Research

Volumn 77, Issue 1, 2010, Pages 50-55

  Alessandro Del Nobile, Matteo ^a   Gammariello, Daniela ^a   Di Giulio, Stefania ^a   Conte, Amalia ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Coating; Fior di latte cheese; Lysozyme; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS);

ALGINIC ACID; BRINE; EDETIC ACID; GLUCURONIC ACID; HEXURONIC ACID; INORGANIC SALT; LYSOZYME;

ARTICLE; BACTERIAL COUNT; CHEESE; COMPARATIVE STUDY; CYTOLOGY; FOOD PACKAGING; FOOD PRESERVATION; INSTRUMENTATION; ITALY; METHODOLOGY; MICROBIOLOGY; PH; PSEUDOMONAS; SENSATION; SOLUTION AND SOLUBILITY; TIME;

ALGINATES; CHEESE; COLONY COUNT, MICROBIAL; EDETIC ACID; FOOD PACKAGING; FOOD PRESERVATION; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; ITALY; MURAMIDASE; PSEUDOMONAS; SALTS; SENSATION; SOLUTIONS; TIME FACTORS;

EID: 77949901867     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909990331     Document Type: Article

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