Floriana Ciarrocchi: 1 book

Analysis of autochthonous lactic acid bacteria from mozzarella cheese production

by Floriana Ciarrocchi
Language: English
Release Date: January 25, 2012

Mozzarella cheese is one of the most popular members of the Pasta Filata cheeses. Previous investigations on the bacterial community of Mozzarella cheeses made from raw bovine milk showed that lactic acid bacteria (LAB) play a pivotal role in the definition of the characteristics of this unripened...

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