Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and a(w)), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations...

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Veröffentlicht in:Ital J Food Saf
Hauptverfasser: Montone, Angela M.I., Felice, Alessandra De, Brunetti, Roberta, Mollica, Domenico, Capo, Salvatore, Capuano, Federico, Guarino, Achille, Nava, Donatella
Format: Artigo
Sprache:Inglês
Veröffentlicht: PAGEPress Publications, Pavia, Italy 2017
Schlagworte:
Short Communication
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5658659/
https://ncbi.nlm.nih.gov/pubmed/29119089
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2017.6316
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