Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese
Changes in the microbial flora of “Caprino dei Nebrodi”, a raw goat’s milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and 30 of ripening. Also, samples of curd and milk used in the manufacturi...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2010-01-01
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Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/479 |