Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian <em>Formaggelle di capra</em> cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-12-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/4586 |