Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol

ABSTRACT: The microbiota of a cheese play a critical role in influencing its sensory and physicochemical properties. In this study, traditional Apulian Caciocavallo cheeses coming from 4 different dairies in the same area and produced following standardized procedures were examined, as well as the d...

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Principais autores:	Mirco Vacca, Giuseppe Celano, Nadia Serale, Giuseppe Costantino, Francesco Maria Calabrese, Maria Calasso, Maria De Angelis
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2024-09-01
Series:	Journal of Dairy Science
Assuntos:	Caciocavallo cheese bulk milk natural whey starter lactic acid bacteria cheese volatilomics
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S0022030224007501
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