Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese

Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese. Method...

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Главные авторы: C. Ercole, V. Centi, M. Pellegrini, F. Marotta, M. Del Gallo
Формат: Artigo
Язык:Inglês
Опубликовано: Shahid Sadoughi University of Medical Sciences 2020-06-01
Серии:Journal of Food Quality and Hazards Control
Предметы:
cheese
fermentation
biodiversity
microbiota
food safety
food analysis
Online-ссылка:http://jfqhc.ssu.ac.ir/article-1-667-en.html
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