A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production.

A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production.

In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and as a consequence, its microbiological quality...

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Bibliographic Details
Main Authors: Eleonora Sattin, Nadia Andrea Andreani, Lisa Carraro, Rosaria Lucchini, Luca Fasolato, Andrea Telatin, Stefania Balzan, Enrico Novelli, Barbara Simionati, Barbara Cardazzo
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-08-01
Series:Frontiers in Microbiology
Subjects:
Food Safety
microbial community
spoilage
volatile compounds
Milk whey
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01272/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01272/full

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