Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

During Pecorino Romano PDO cheese production, <i>scotta</i> (residual whey from <i>ricotta</i> cheese manufacturing) or <i>siero</i> (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or comme...

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Bibliographic Details
Main Authors: Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, Roberta Comunian
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Sustainability
Subjects:
natural culture
selected starter
technological performances standardisation
cheese microbiology
physico-chemical characteristics
sensory analyses
Online Access:https://www.mdpi.com/2071-1050/13/15/8214

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