Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

Autor: Gobbetti M. 1., Morea M. 2, Baruzzi F. 2, Corbo M.R. 3, Matarante A. 2, Considine T. 4, Di Cagno R. 1, Guinee T. 5, Fox P.F. 4

Publikováno v: International dairy journal 12 (2002): 511–523.
info:cnr-pdr/source/autori:Gobbetti M. 1., Morea M. 2, Baruzzi F. 2, Corbo M.R. 3, Matarante A. 2, Considine T. 4, Di Cagno R. 1, Guinee T. 5, Fox P.F. 4/titolo:Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening/doi:/rivista:International dairy journal/anno:2002/pagina_da:511/pagina_a:523/intervallo_pagine:511–523/volume:12

A microbiological, compositional, biochemical and textural characterisation of the pasta filata Caciocavallo Pugliese cheese during ripening is reported. Fully ripened cheese contained a total of ca. log 8.0 cfu g-1 mesophilic bacteria and ca. log 6.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::3ffedb066f615b6adefc86a1eb883074
https://publications.cnr.it/doc/46071