Behaviour of Listeria Monocytogenes and Escherichia Coli O157:H7 During the Cheese Making of Traditional Raw-Milk Cheeses from Italian Alps

The behaviour of Listeria monocytogenes and Escherichia coli O157:H7 was studied during the manufacture and ripening of two traditional Italian Alps cheeses. Each cheese type was manufactured in a pilot plan from raw cow milk (without the addition of starter cultures) artificially inoculated with L....

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Detalles Bibliográficos
Autores principales: Cosciani-Cunico, Elena, Dalzini, Elena, Ducoli, Stefania, Sfameni, Chiara, Bertasi, Barbara, Losio, Marina-Nadia, Daminelli, Paolo, Varisco, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076637/
https://www.ncbi.nlm.nih.gov/pubmed/27800408
http://dx.doi.org/10.4081/ijfs.2015.4585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076637/
https://www.ncbi.nlm.nih.gov/pubmed/27800408
http://dx.doi.org/10.4081/ijfs.2015.4585

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