The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environ...

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Principais autores:	Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi, Francesca De Filippis, Danilo Ercolini, Marco Nocetti, Monica Gatti
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Frontiers Media S.A. 2020-10-01
סדרה:	Frontiers in Microbiology
נושאים:	cheese microbiota cheese peptides raw milk cheese cheese ripening Parmigiano Reggiano
גישה מקוונת:	https://www.frontiersin.org/article/10.3389/fmicb.2020.581658/full
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