Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of...

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書誌詳細

出版年:	Fermentation
主要な著者:	Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-12-01
主題:	Fruhe fermented curd Lactic Acid bacteria fermentation safety free amino acid
オンライン･アクセス:	https://www.mdpi.com/2311-5637/6/4/119