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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Ital J Food Saf
Autori principali: Montone, Angela M.I., Felice, Alessandra De, Brunetti, Roberta, Mollica, Domenico, Capo, Salvatore, Capuano, Federico, Guarino, Achille, Nava, Donatella
Natura: Artigo
Lingua:Inglês
Pubblicazione: PAGEPress Publications, Pavia, Italy 2017
Soggetti:
Short Communication
Accesso online: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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