Effect of adjuncts on microbiological and chemical properties of Scamorza cheese

Journal of Dairy Science

Volumn 98, Issue 3, 2015, Pages 1467-1478

  Guidone, Angela ^a   Braghieri, Ada ^a   Cioffi, Silvia ^a   Claps, Salvatore ^b   Genovese, Francesco ^a   Morone, Giuseppe ^b   Napolitano, Fabio ^a   Parente, Eugenio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Adjunct; Aroma; Pasta filata cheese; Proteolysis; Scamorza

Indexed keywords

LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL DNA; VOLATILE ORGANIC COMPOUND;

ANIMAL; BACTERIAL COUNT; BOVINE; CHEESE; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; MICROBIOLOGY; PH; STREPTOCOCCUS THERMOPHILUS; TASTE;

ANIMALS; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84924063249     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8554     Document Type: Article

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