Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life

<em>Ricotta salata</em> cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of <em>Pecorino Romano</em> protected designation of origin or other sheep milk cheeses. <em>Ricotta salata</em> cheese is very critical for the possible...

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Hlavní autoři:	Daniele Casti, Christian Scarano, Carlo Pala, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Anna Maria Mocci, Francesco Tedde, Gavino Nieddu, Carlo Spanu, Enrico Pietro Luigi De Santis
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	PAGEPress Publications 2016-05-01
Edice:	Italian Journal of Food Safety
Témata:	Whey cheese Sheep Composition Shelf life
On-line přístup:	http://www.pagepressjournals.org/index.php/ijfs/article/view/5501
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