Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of PDO Pecorino Siciliano cheese
R Gaglio, M Todaro, L Settanni - International Journal of Environmental …, 2021 - mdpi.com
This review article focuses on the technological aspects and microbiological critical points of
pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter …
pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter …
Improvement of fresh ovine “Tuma” cheese quality characteristics by application of oregano essential oils
G Garofalo, M Ponte, C Greco, M Barbera… - Antioxidants, 2023 - mdpi.com
In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine
cheese “Tuma” obtained by pressed cheese technology. Cheese making trials were …
cheese “Tuma” obtained by pressed cheese technology. Cheese making trials were …
Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems
S Ruta, M Murray, Z Kampff, B McDonnell, GA Lugli… - Fermentation, 2023 - mdpi.com
Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw
sheep's milk and its associated autochthonous microbial community. In the present study …
sheep's milk and its associated autochthonous microbial community. In the present study …
Factors influencing adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden …
R Tomičić, Z Tomičić, N Thaler, M Humar… - Wood Science and …, 2020 - Springer
The aim of this study was to assess the potential of bacteria Escherichia coli ATCC 35218,
Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast …
Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast …
[HTML][HTML] Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino Bagnolese
R Mazzocca, M Di Paolo, MF Peruzy, A Rippa… - International Dairy …, 2024 - Elsevier
Pecorino Bagnolese is a typical Italian cheese made from raw ewe's milk in province of
Avellino (southern Italy). The aim of this study was to evaluate the physicochemical and …
Avellino (southern Italy). The aim of this study was to evaluate the physicochemical and …