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Yellow-orange discolouration of mozzarella cheese.

Alterazione giallo-arancio di mozzarella.

Author(s) : CANTONI C., COMI L. I. G.

Type of article: Article

Summary

Pseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the micro-organisms.

Details

  • Original title: Alterazione giallo-arancio di mozzarella.
  • Record ID : 2004-1285
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 422
  • Publication date: 2003/02
  • Document available for consultation in the library of the IIR headquarters only.

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