Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 43-51

  Franciosi, Elena ^a   De Sabbata, Giorgia ^a   Gardini, Fausto ^b   Cavazza, Agostino ^a   Poznanski, Elisa ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Creaming; Grana cheese; Psychrotrophic microflora

Indexed keywords

BACTERIAL DNA; RNA 16S;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; DAIRY PRODUCT; ENTEROBACTERIACEAE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; MILK; MORAXELLACEAE; PSEUDOMONADACEAE; RANDOM AMPLIFIED POLYMORPHIC DNA; STREPTOCOCCACEAE;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DAIRY PRODUCTS; DNA, BACTERIAL; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; LACTOBACILLACEAE; MILK; MORAXELLACEAE; PSEUDOMONADACEAE; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; STREPTOCOCCACEAE;

ACINETOBACTER; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FLAVOBACTERIACEAE; MORAXELLACEAE; PSEUDOMONADACEAE; STREPTOCOCCACEAE;

EID: 78149413639     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.08.003     Document Type: Article

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