Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone-Reference-Cited by-同舟云学术

Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone

Published:2024-02-13 Issue:4 Volume:46 Page:365-376
ISSN:0191-9512
Container-title:Ozone: Science & Engineering
language:en
Short-container-title:Ozone: Science & Engineering

Author:

Eramo Vanessa¹^ORCID,Carboni Cristian²^ORCID,Lembo Micaela¹^ORCID,Forniti Roberto¹,Botondi Rinaldo¹^ORCID

Affiliation:

1. DIBAF, University of Tuscia, Viterbo, 01100, Italy

2. Industrie De Nora Spa, Milano, 20134, Italy

Funder

This research received no external funding

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/01919512.2024.2312909

Reference39 articles.

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2. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products

3. AOAC Official Method 920.125. 2005. Official Methods of Analysis. 18th ed. Arlington, VA, USA: Association of Official Analytical Chemists.

4. AOAC Official Method 965.33. 2005. Official Methods of Analysis. 18th ed. Arlington, VA, USA: Association of Official Analytical Chemists.

5. Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

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1. Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC–MS/E-Nose;Journal of Dairy Science;2024-08