Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven s...

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Bibliographic Details
Main Authors: Sara Astegiano, Alberto Bellio, Daniela Adriano, Daniela Manila Bianchi, Silvia Gallina, Alessandra Gorlier, Monica Gramaglia, Giampiero Lombardi, Guerrino Macori, Fabio Zuccon, Lucia Decastelli
Format: Article
Language:English
Published: PAGEPress Publications 2014-08-01
Series:Italian Journal of Food Safety
Subjects:
Cheese making process, Food safety, Traditional cheese, Piedmont
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1705

Internet

http://www.pagepressjournals.org/index.php/ijfs/article/view/1705

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