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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2022
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| Materias: | |
| 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 |