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ROLE OF MICROCOCCACEAE IN THE RIPENING OF SOFT CURD CHEESE.

[In Italian. / En italien.]

Author(s) : TODESCO R.

Type of article: Article

Summary

CONTAMINATION TESTS ON TALEGGIO CHEESE WITH A MIXTURE OF MICROCOCCI SHOW THE PARTICIPATION OF THESE BACTERIA IN THE FORMATION OF A RED-ORANGE COLOUR ON CHEESE SURFACE. THE EXTRACELLULAR PROTEASES OF MICROCOCCI AND NON-PATHOGENIC STAPHYLOCOCCI DETERIORATE CASEIN. EXTRACELLULAR LIPASES DETERIORATE MILK TRIGLYCERIDES AND AFFECT THE TASTE AND FLAVOUR OF CHEESE. THESE PROTEOLYTIC AND LIPOLYTIC SYSTEMS ARE ACTIVE BETWEEN 7 AND 15 DEG C.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-0199
  • Languages: Italian
  • Publication date: 1981
  • Source: Source: Latte
    vol. 6; n. 11; 741-751; 6 fig.; 9 tabl.; 46 ref.

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