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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

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