Loading...
Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms...
Na minha lista:
| Udgivet i: | Int J Environ Res Public Health |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2021
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7917940/ https://ncbi.nlm.nih.gov/pubmed/33668630 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph18041834 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|