Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and a(w)), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations...

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Detalles Bibliográficos
Autores principales: Montone, Angela M.I., Felice, Alessandra De, Brunetti, Roberta, Mollica, Domenico, Capo, Salvatore, Capuano, Federico, Guarino, Achille, Nava, Donatella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2017
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658659/
https://www.ncbi.nlm.nih.gov/pubmed/29119089
http://dx.doi.org/10.4081/ijfs.2017.6316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658659/
https://www.ncbi.nlm.nih.gov/pubmed/29119089
http://dx.doi.org/10.4081/ijfs.2017.6316

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