Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique

Autor:	Antonio Paba, Ilaria Duprè, Maria Francesca Scintu, Elisabetta Daga, Roberta Comunian
Rok vydání:	2010
Předmět:	Engineering Starter Milk products business.industry Process Chemistry and Technology Significant difference Bioengineering Dairy industry Cheesemaking Food science business Food Science
Zdroj:	International Journal of Dairy Technology. 63:224-233
ISSN:	1471-0307 1364-727X
Popis:	Fiore Sardo is a cheese manufactured on farms in Sardinia from raw ewe’s milk, with Protected Designation of Origin (PDO). The aim of the study was to evaluate the effects of introducing a whey starter culture and specific mechanised cutting operations (innovative) vs traditional manufacture on the microbiological composition of the cheese, as assessed by conventional and molecular (PCR-Culture Tecnique) methods. Five batches were manufactured by innovative and traditional methods and there was no significant difference between the cheeses.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::348e246d9cadc19f159fbf36d410c43f https://doi.org/10.1111/j.1471-0307.2010.00581.x Zobrazit plný text záznamu Plný text ve formátu PDF