Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese

Dairy Science and Technology

Volumn 93, Issue 6, 2013, Pages 605-621

  Santarelli, Marcela ^a   Bottari, Benedetta ^a   Malacarne, Massimo ^a   Lazzi, Camilla ^a   Sforza, Stefano ^a   Summer, Andrea ^a   Neviani, Erasmo ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Acidification level; Chemical parameters; Lactobacillus helveticus; Microbial development; Natural whey starter; Parmigiano Reggiano unripened cheese; Streptococcus thermophilus

Indexed keywords

CHEMICAL PARAMETERS; LACTIC ACID PRODUCTION; LACTOBACILLUS HELVETICUS; MICROBIAL CHARACTERISTICS; MICROBIAL DEVELOPMENT; MICROBIOLOGICAL CHARACTERISTICS; STREPTOCOCCUS THERMOPHILUS; THERMOPHILIC BACTERIA;

ACIDIFICATION; ACIDITY; BACTERIA; STARTERS;

LACTIC ACID;

EID: 84885596244     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0135-4     Document Type: Article

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