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Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripenin...
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| Publicado en: | Ital J Food Saf |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076699/ https://ncbi.nlm.nih.gov/pubmed/27800372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.4586 |
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