Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese

Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese

Water buffalo <em>mozzarella</em> cheese (WBMC) is a fresh <em>pasta filata</em> cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized...

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Bibliographic Details
Main Authors: Roberto Rosmini, Marina N. Losio, Federica Giacometti, Raffaela Riu, Paolo Daminelli, Giacomo Marchetti, Guido Finazzi, Andrea Serraino
Format: Article
Language:English
Published: Taylor & Francis Group 2012-07-01
Series:Italian Journal of Animal Science
Subjects:
Salmonella Typhimurium, Water buffalo mozzarella cheese, Cheese stretching, Shelf life, Food safety.
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/2519

Internet

http://www.aspajournal.it/index.php/ijas/article/view/2519

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