Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese

The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other hard, long-ripened cheeses such as Provolone, Comté, and similar cheeses. This study aimed to verify the cause–effec...

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Detalles Bibliográficos
Autores principales: Carminati, Domenico, Bonvini, Barbara, Francolino, Salvatore, Ghiglietti, Roberta, Locci, Francesco, Tidona, Flavio, Mariut, Monica, Abeni, Fabio, Zago, Miriam, Giraffa, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177814/
https://www.ncbi.nlm.nih.gov/pubmed/37174418
http://dx.doi.org/10.3390/foods12091880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177814/
https://www.ncbi.nlm.nih.gov/pubmed/37174418
http://dx.doi.org/10.3390/foods12091880

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