Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures-Reference-Cited by-同舟云学术

Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

Published:2021-05-26 Issue:3 Volume:74 Page:564-574
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Del Matto Ilaria¹,Rossi Franca¹^ORCID,Iannitto Giorgio¹,Petrone Domenico¹,Mastrodomenico Maria Teresa¹,Alessiani Alessandra²^ORCID,Sacchini Lorena²^ORCID,Amadoro Carmela³,Tucci Patrizia¹^ORCID,Marino Lucio¹

Affiliation:

1. Istituto Zooprofilattico Sperimentale dell’Abruzzo e Molise (IZSAM) TeramoSezione di CampobassoVia Garibaldi 155 Campobasso86100Italy

2. Istituto Zooprofilattico Sperimentale dell’Abruzzo e Molise (IZSAM) TeramoReparto di BatteriologiaCampo Boario Teramo64100Italy

3. Dipartimento di Medicina e Scienze della Salute ‘V. Tiberio’ Università degli Studi del Molise Via De Sanctis 1 Campobasso86100Italy

Funder

Regione Molise

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12787

Reference25 articles.

1. Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract

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5. Foodborne Pathogen Assessment in Raw Milk Cheeses

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