Short communication: Jenny milk as an inhibitor of late blowing in cheese: A preliminary report

Author:

Cosentino C.,Paolino R.,Freschi P.,Calluso A.M.

Funder

Regione Basilicata-Onocosmesis Project

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Influence of lysozyme on selected bacteria associated with Gouda cheese;Bester;J. Food Prot.,1990

2. Lysozymes in the animal kingdom;Callewaert;J. Biosci.,2010

3. Use of donkey’s milk for a fermented beverage with lactobacilli;Chiavari;Lait,2005

4. The late blowing in cheese: A new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process;Cocolin;Int. J. Food Microbiol.,2004

5. Il latte di asina, uno stabilizzante naturale per formaggi a pasta dura (Jenny milk, a natural additive in semi hard cheeses);Cosentino;Agrifoglio Rivista bimestrale ALSIA,2012

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