Microbiological and physicochemical properties of pecorino Romano cheese produced using a selected starter culture

Journal of Agricultural Science and Technology

Volumn 13, Issue 4, 2011, Pages 585-600

  Mangia, N P ^a   Murgia, M A ^a   Garau, G ^a   Deiana, P ^a  

^a UNIVERSITY OF SASSARI   (Italy)

Author keywords

Autochthonous starter culture; Free amino acids; Free fatty acids; Pecorino romano cheese; Thermophilic microflora

Indexed keywords

LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84859964485     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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