Bacterial communities of the traditional raw ewe's milk cheese "Torta del Casar" made without the addition of a starter

Food Control

Volumn 33, Issue 2, 2013, Pages 448-454

  Ordiales, Elena ^a   Benito, María José ^b   Martín, Alberto ^b   Casquete, Rocío ^b   Serradilla, Manuel Joaquín ^c   de Guía Córdoba, María ^b  

^a Agricultura Centro Tecnológico Agroalimentario Extremadura CTAEX   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c Centro de Investigacion Finca La Orden Valdesequera   (Spain)

Author keywords

"Torta del Casar"; Cheese; Microbial population; Pathogens

Indexed keywords

BACTERIA (MICROORGANISMS); CYNARA CARDUNCULUS; ENTEROBACTERIACEAE; ENTEROCOCCUS; ENTEROCOCCUS DEVRIESEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LISTERIA; SALMONELLA; SERRATIA; SERRATIA PROTEAMACULANS;

EID: 84876743156     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.03.027     Document Type: Article

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