Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese

This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms...

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Detalles Bibliográficos
Autores principales: Gaglio, Raimondo, Todaro, Massimo, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917940/
https://www.ncbi.nlm.nih.gov/pubmed/33668630
http://dx.doi.org/10.3390/ijerph18041834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7917940/
https://www.ncbi.nlm.nih.gov/pubmed/33668630
http://dx.doi.org/10.3390/ijerph18041834

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