Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Natural Milk Culture"'
Autor:
Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as
Externí odkaz:
https://doaj.org/article/497a1ffdc9ea4074878499210eca989c
Autor:
Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 1 (2018)
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics an
Externí odkaz:
https://doaj.org/article/6480086040e549bc9d3a26ed297effb7
Akademický článek
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Autor:
Michele Negrinotti, Enrico Novelli, Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Stefania Balzan, Franco Fasoli, Giovanni Farina, Luca Fasolato
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 1 (2018)
Italian Journal of Food Safety
Italian Journal of Food Safety
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31fdbf33c7b6ee63fd2d48a6580c3e65
http://www.pagepressjournals.org/index.php/ijfs/article/view/6967
http://www.pagepressjournals.org/index.php/ijfs/article/view/6967
Autor:
Angela Guidone, Annamaria Ricciardi, Francesca De Filippis, Eugenio Parente, Attilio Matera, Gianluigi Mauriello
Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7bc2a6324b47b869ba91e49396f5453
http://hdl.handle.net/11588/612336
http://hdl.handle.net/11588/612336
Akademický článek
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