The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environ...

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Bibliographic Details
Main Authors: Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi, Francesca De Filippis, Danilo Ercolini, Marco Nocetti, Monica Gatti
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Microbiology
Subjects:
cheese microbiota
cheese peptides
raw milk cheese
cheese ripening
Parmigiano Reggiano
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.581658/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.581658/full

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