Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese

Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of Escherichia coli O157:H7 during...

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Detalles Bibliográficos
Autores principales: Cosciani-Cunico, Elena, Dalzini, Elena, D’Amico, Stefano, Sfameni, Chiara, Bertasi, Barbara, Losio, Marina Nadia, Giacometti, Federica, Daminelli, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076674/
https://www.ncbi.nlm.nih.gov/pubmed/27800324
http://dx.doi.org/10.4081/ijfs.2014.2243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076674/
https://www.ncbi.nlm.nih.gov/pubmed/27800324
http://dx.doi.org/10.4081/ijfs.2014.2243

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