A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality...

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Detalles Bibliográficos
Autores principales: Sattin, Eleonora, Andreani, Nadia A., Carraro, Lisa, Lucchini, Rosaria, Fasolato, Luca, Telatin, Andrea, Balzan, Stefania, Novelli, Enrico, Simionati, Barbara, Cardazzo, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4987355/
https://www.ncbi.nlm.nih.gov/pubmed/27582735
http://dx.doi.org/10.3389/fmicb.2016.01272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4987355/
https://www.ncbi.nlm.nih.gov/pubmed/27582735
http://dx.doi.org/10.3389/fmicb.2016.01272

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