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Italian Journal of Animal Science Volume 8, 2009 - Issue sup2: Proceedings of the 18th ASPA Congress, Palermo, June 9-12, 2009
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Article

Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese

Alessandro ZumboDipartimento di Morfologia, Biochimica, Fisiologia e Produzioni Animali, Università di Messina, ItalyCorrespondence[email protected]
,
Ambra Rita Di RosaDipartimento di Morfologia, Biochimica, Fisiologia e Produzioni Animali, Università di Messina, Italy
,
Biagina BilloneIstituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”,, Barcellona P.G. (ME), Italy
,
Domenico CarminatiCRA, Centro di Ricerca per le Produzioni Foraggere e Lattiero Casearie di Lodi, Italy
,
Paolo GirgentiAssessorato Regionale Agricoltura e Foreste, Sicilia, Italy
&
Vincenzo Di MarcoIstituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”,, Barcellona P.G. (ME), Italy
Pages 450-452 | Published online: 07 Mar 2016

References

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  • Caridi, A., Micari, P., Foti, F., Ramondino, D., Sarullo, V., 2003. Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat’s milk. Food Microbiol. 20:201–209.
  • Dellaglio, F., Torriani, S., Pattarini, F., Ricci, C., Di Bucchiarico, R., 1995. Identificazione e caratterizzazione tecnologica della microflora lattica naturale del formaggio Pecorino d’Abruzzo. Sci. Tecn. Latt. Cas. 46:89–97.
  • Mucchetti, G., Neviani, E., 2006. Microbiologia e tecnologia lattiero casearia. Ed. Tecniche Nuove, Milano.
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  • Nuñez, M., 1978. Microflora of Cabrales cheese: changes during maturation. J. Dairy Res. 45:501–508.
  • Nuñez, M., Gaia, P., Medina, M., 1985. Influence of manufacturing and ripening conditions on the survival of Enterobacteriaceae in Manchego cheese. J. Dairy Sci. 68:794–800.
  • SAS, 2001. User’s Guide: Statistics. Version 8.2, Cary, USA.
  • Zárate, V., Belda, F., Pérez, C., Cardell, E., 1997. Changes in the microbial flora of Tenerife goats’ milk cheese during ripening. Int. Dairy Jornal 7:635–641.

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