CHARACTERIZATION OF AUTOCHTHONUS LACTIC FLORA OF A CAMPANIAN CHILLI CHEESE PRODUCED FROM RAW SHEEP MILK
The natural lactic flora of the artisanal chilli “Tramonti” cheese, a typical product manufactured in the “Lattari mountains”, area of Salerno province (Italy), was investigated. Particular attention was paid to the growth dynamics assessment and to the molecu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2012-08-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/811 |