Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method

Journal of Dairy Science

Volumn 97, Issue 1, 2014, Pages 46-55

  Losito, Francesca ^a   Arienzo, Alyexandra ^a   Bottini, Giorgia ^b   Priolisi, Francesca Romana ^b   Mari, Alberto ^b   Antonini, Giovanni ^a,c  

^a ROMA TRE UNIVERSITY   (Italy)

^b Labor srl   (Italy)

^c NATIONAL INSTITUTE OF BIOSTRUCTURES AND BIOSYSTEMS   (Italy)

Author keywords

Lactic acid bacteria; Microbiological analysis; Mozzarella cheese

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

ANALYSIS; ANIMAL; BACTERIAL COUNT; BACTERIUM; CHEESE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD QUALITY; ISOLATION AND PURIFICATION; ITALY; MICROBIAL VIABILITY; MICROBIOLOGY; PREVENTION AND CONTROL; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY;

ANIMALS; BACTERIA; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD QUALITY; ITALY; MICROBIAL VIABILITY; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY;

EID: 84890791376     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7026     Document Type: Article

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