CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plant...

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Bibliographic Details
Main Authors:	E.P.L De Santis, S. Virdis, E.S Daga, G. Campus, V. Spano, F. Cossu, A. Paba, A. Assaretti, R. Comunian, C. Scarano
Format:	Article
Language:	English
Published:	PAGEPress Publications 2013-02-01
Series:	Italian Journal of Food Safety
Subjects:	Lactic acid bacteria, traditional cheesemaking process, food safety
Online Access:	http://www.pagepressjournals.org/index.php/ijfs/article/view/1038

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