Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

European Food Research and Technology

Volumn 233, Issue 6, 2011, Pages 931-940

  Todaro, Massimo ^a   Francesca, Nicola ^a   Reale, Stefano ^b   Moschetti, Giancarlo ^a   Vitale, Fabrizio ^b   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA SICILIA A MIRRI   (Italy)

Author keywords

Chemico physical parameters; Lactic acid bacteria; Raw ewes' milk cheese; Salting process; Spoilage microorganisms

Indexed keywords

CHEMICO-PHYSICAL PARAMETERS; EWES' MILK; LACTIC ACID BACTERIA; SALTING PROCESS; SPOILAGE MICROORGANISMS;

BACTERIA; LACTIC ACID; QUALITY CONTROL;

CHEESES;

BACTERIA (MICROORGANISMS); CITROBACTER FREUNDII; ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS; PEDIOCOCCUS; PSEUDOMONAS PUTIDA; STENOTROPHOMONAS MALTOPHILIA; STREPTOCOCCUS;

EID: 81355148682     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1593-7     Document Type: Article

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