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Some alterations in fresh soft cheeses.

Alcune alterazioni di formaggi molli senza crosta.

Author(s) : CANTONI C., COZZI M., IACUMIN L., et al.

Type of article: Article

Summary

Some alterations in fresh soft cheeses (crescenza cheese) have been described. They are due to moulds (Geotrichum candidum and Mucor racemosus) and to a bacteria (Micrococus luteus). Methods to prevent these alterations are suggested.

Details

  • Original title: Alcune alterazioni di formaggi molli senza crosta.
  • Record ID : 2004-1283
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 421
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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