Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
<em>Formagelle di capra</em> is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of <em>...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-02-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/2243 |