STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE
Water Buffalo Mozzarella is a typical Italian product certificated with the European Protected Designation of Origin (DOP). Cheese-associated food poisoning outbreaks have been reported worldwide but are not common if pasteurised milk is used and hygienic measures are applied during cheese processin...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2009-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1400 |