Microbial analysis of raw cows' milk used for cheese-making: Influence of storage treatments on microbial composition and other technological traits

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 1, 2011, Pages 171-180

  Franciosi, Elena ^a   Settanni, Luca ^b   Cologna, Nicola ^c   Cavazza, Agostino ^a   Poznanski, Elisa ^a,d  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

^c UNIVERSITY OF PADOVA   (Italy)

^d FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Denaturing gradient gel electrophoresis; Grana cheese; Milk microflora; Raw cows' milk; Refrigeration

Indexed keywords

AMBIENT TEMPERATURES; BACTERIAL GENUS; CHEESE-MAKING; COLIFORMS; COWS' MILK; DENATURING GRADIENT GEL ELECTROPHORESIS; GRANA CHEESE; LACTIC ACID BACTERIA; MESOPHILIC; MICROBIAL ANALYSIS; MICROBIAL COMPOSITION; MICROBIAL GROUPS; MILK MICROFLORA; MILK SAMPLE; MOST PROBABLE NUMBER; PHYSICOCHEMICAL PARAMETERS; RAW MILK; RHEOLOGICAL CHARACTERISTICS; ROOM TEMPERATURE; STORAGE TEMPERATURES; TECHNOLOGICAL TREATMENT; VARYING TEMPERATURE;

BACTERIOLOGY; DENATURATION; ELECTROPHORESIS; GELS; LACTIC ACID; REFRIGERATION;

BACTERIA;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; ENTEROCOCCUS;

EID: 79953326971     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0443-2     Document Type: Article

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