A NEW DISCOLORATION OF RICOTTA CHEESE
A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy.
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2010-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1029 |
| _version_ | 1828863490824077312 |
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| author | L. Alberghini G Tallone V. Giaccone |
| author_facet | L. Alberghini G Tallone V. Giaccone |
| author_sort | L. Alberghini |
| collection | DOAJ |
| description | A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy. |
| first_indexed | 2024-12-13T03:45:23Z |
| format | Article |
| id | doaj.art-6e0a81be54c14ca5b135321ed2b19f72 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-13T03:45:23Z |
| publishDate | 2010-06-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-6e0a81be54c14ca5b135321ed2b19f722022-12-22T00:00:50ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322010-06-011871010.4081/ijfs.2010.8.7586A NEW DISCOLORATION OF RICOTTA CHEESEL. Alberghini0G Tallone1V. Giaccone2Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD)Istituto Lattiero-Caseario e delle Tecnologie Alimentari di Moretta (CN)Dipartimento di Sanità Pubblica, Patologia Comparata e Igiene Veterinaria – Università di Padova, Legnaro (PD)A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy.http://www.pagepressjournals.org/index.php/ijfs/article/view/1029Ricotta, Serratia marcescens, discoloration. |
| spellingShingle | L. Alberghini G Tallone V. Giaccone A NEW DISCOLORATION OF RICOTTA CHEESE Italian Journal of Food Safety Ricotta, Serratia marcescens, discoloration. |
| title | A NEW DISCOLORATION OF RICOTTA CHEESE |
| title_full | A NEW DISCOLORATION OF RICOTTA CHEESE |
| title_fullStr | A NEW DISCOLORATION OF RICOTTA CHEESE |
| title_full_unstemmed | A NEW DISCOLORATION OF RICOTTA CHEESE |
| title_short | A NEW DISCOLORATION OF RICOTTA CHEESE |
| title_sort | new discoloration of ricotta cheese |
| topic | Ricotta, Serratia marcescens, discoloration. |
| url | http://www.pagepressjournals.org/index.php/ijfs/article/view/1029 |
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