Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk

The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripenin...

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Detalles Bibliográficos
Autores principales: Dalzini, Elena, Cosciani-Cunico, Elena, Sfameni, Chiara, Monastero, Paola, Daminelli, Paolo, Losio, Marina Nadia, Varisco, Giorgio
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/PMC5076699/
https://www.ncbi.nlm.nih.gov/pubmed/27800372
http://dx.doi.org/10.4081/ijfs.2014.4586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076699/
https://www.ncbi.nlm.nih.gov/pubmed/27800372
http://dx.doi.org/10.4081/ijfs.2014.4586

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