Late blowing defect in Grottone cheese: detection of clostridia and control strategies

“Grottone” is a pasta filata hard cheese produced in Campania region from cow’s milk and characterized by holes formation due to CO(2) development by Propionic Acid Bacteria. The contamination of raw milk with butyric acid-producing spore-forming clostridia represent a major concern for cheese produ...

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Detalles Bibliográficos
Autores principales: Peruzy, Maria Francesca, Blaiotta, Giuseppe, Aponte, Maria, De Sena, Maria, Murru, Nicoletta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272082/
https://www.ncbi.nlm.nih.gov/pubmed/35832040
http://dx.doi.org/10.4081/ijfs.2022.10162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9272082/
https://www.ncbi.nlm.nih.gov/pubmed/35832040
http://dx.doi.org/10.4081/ijfs.2022.10162

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