Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

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The aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB) present in milk and <em>Caciotta della Garfagnana</em>, a cheese produced either with raw or thermised cow’s milk i...

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Bibliographic Details
Main Authors: Domenico Cerri, Valentina V. Ebani, Francesca Pedonese, Filippo Fratini, Roberta Nuvoloni, Barbara Turchi
Format: Article
Language:English
Published: Taylor & Francis Group 2011-04-01
Series:Italian Journal of Animal Science
Subjects:
Mesophilic lactic acid bacteria, Autochthonous starter, Caciotta cheese, Technological characterization, Experimental trials
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/1918

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