Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of...

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Bibliographic Details
Main Authors:	Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Series:	Fermentation
Subjects:	Fruhe fermented curd Lactic Acid bacteria fermentation safety free amino acid
Online Access:	https://www.mdpi.com/2311-5637/6/4/119

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