The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

Food Microbiology

Volumn 46, Issue , 2015, Pages 81-91

  Di Grigoli, Antonino ^a   Francesca, Nicola ^a   Gaglio, Raimondo ^a   Guarrasi, Valeria ^b   Moschetti, Marta ^b   Scatassa, Maria Luisa ^c   Settanni, Luca ^a   Bonanno, Adriana ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b CNR   (Italy)

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

Author keywords

"Pasta filata" cheese; Enterococcus; Lactic acid bacteria biodiversity; Ripening; Wooden dairy plant equipment

Indexed keywords

ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; DEVICES; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MILK; PROCEDURES; WOOD;

ANIMALS; CATTLE; CHEESE; FOOD MICROBIOLOGY; LACTOBACILLACEAE; MILK; WOOD;

EID: 84905707171     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.07.008     Document Type: Article

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