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...

Full description

Bibliographic Details
Published in:	Fermentation
Main Authors:	Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Subjects:	Fruhe fermented curd Lactic Acid bacteria fermentation safety free amino acid
Online Access:	https://www.mdpi.com/2311-5637/6/4/119

Similar Items

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition
by: Marco Ambrogio Murgia, et al.
Published: (2019-01-01)

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
by: Nicoletta P. Mangia, et al.
Published: (2024-02-01)

Quality and microbiological safety of fermented bovine dairy produced in Federal District, Brazil
by: Diana Lima dos Reis, et al.
Published: (2014-12-01)

Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened
by: John Samelis, et al.
Published: (2022-09-01)

Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products
by: Zinaida S. Zobkova, et al.
Published: (2022-10-01)

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product
by: John Samelis, et al.
Published: (2021-04-01)

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese
by: Małgorzata Pawlos, et al.
Published: (2020-07-01)

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed
by: Nicoletta P. Mangia, et al.
Published: (2023-05-01)

Relationship among the cheese yield, the characteristics of the curd and those of buffalo milk
by: F. Zicarelli, et al.
Published: (2010-02-01)

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study
by: Yulan Cai, et al.
Published: (2023-04-01)

Theologie und Geschichte
by: Benjamin Schliesser
Published: (2023-11-01)

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
by: J. Pažáková, et al.
Published: (2001-08-01)

Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses
by: Gustavo L. C. Valente, et al.
Published: (2021-10-01)

Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk
by: R. Di Palo, et al.
Published: (2010-02-01)

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate
by: Ahmed R.A. Hammam, et al.
Published: (2023-01-01)

Die frühneuzeitlichen Talmudausgaben im Bestand des Jüdischen Museums der Schweiz
by: Catrina Langenegger
Published: (2023-10-01)

Rezension: Par Force. Jagd und Kritik
by: Christian Zolles
Published: (2017-01-01)

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
by: Federica Barbieri, et al.
Published: (2021-11-01)

Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
by: Dilek Kahraman Yılmaz, et al.
Published: (2022-10-01)

Production of Itaconic Acid Through Microbiological Fermentation of Inexpensive Materials
by: Jing Yang, et al.
Published: (2019-08-01)

Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
by: Wafa Mkadem, et al.
Published: (2023-04-01)

Effect of Coagulants in Curd forming in Cheese Making
by: Dyah Hesti Wardhani, et al.
Published: (2018-12-01)

Holzskulptur in Frankreich im 17. und 18. Jahrhundert? Eine Spurensuche
by: Marthe Kretzschmar
Published: (2017-11-01)

Der Weg der Zeichnung. Die Handzeichnung als Medium der Kommunikation, Erinnerung und Selbstzeugnis des Bildhauers im 17. Jahrhundert
by: Nina Stainer
Published: (2019-08-01)

Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties
by: Mehmet Akbulut, et al.
Published: (2024-05-01)

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
by: Anna Maria Ogrodowczyk, et al.
Published: (2021-04-01)

Microbiological profile and aerobic stability of Tifton 85 bermudagrass silage with or without vacuum and microbial inoculants
by: Daiane Thais Weirich, et al.
Published: (2017-12-01)

Effects add kefir grains to whey cheese on chemical and microbiological qualities
by: Mustofa Hilmi, et al.
Published: (2019-04-01)

Kombucha: Production and Microbiological Research
by: Boying Wang, et al.
Published: (2022-10-01)

Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation
by: Gemilang Lara Utama, et al.
Published: (2024-12-01)

Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
by: Carlo Spanu, et al.
Published: (2013-11-01)

Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development
by: Mahboobeh Mohammadzadeh, et al.
Published: (2025-06-01)

Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials
by: E. S. Smirnova, et al.
Published: (2025-07-01)

Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil
by: Simone de Lira Almeida, et al.
Published: (2016-11-01)

Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"
by: Yuli Lopez-Cadena, et al.
Published: (2023-10-01)

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
by: Erasmo Neviani, et al.
Published: (2025-02-01)

Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt
by: Elói Duarte de Mélo, et al.
Published: (2024-11-01)

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season
by: Małgorzata Pawlos, et al.
Published: (2022-08-01)

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production
by: Jelica Kovačević, et al.
Published: (2024-01-01)

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
by: Blandine M. L. Genet, et al.
Published: (2023-07-01)