MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)


Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Abstract Views: 1021
PDF: 1431
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Authors

  • Y.T.R. Proroga Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • A. Cerrone Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • O. Valvini Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • S. Castellano Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • M.R. Carullo Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • D. Bove Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, .
  • A. Guarino Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
  • G. Iovane Dipartimento Ispezione degli Alimenti - Istituto Zooprofilattico Sperimentale del Mezzogiorno, Italy.
Pecorino di Laticauda is a traditional Italian goat milk cheese carrying a Protected Designation of Origin (PDO). Previously there was no information available on the microbiological characterization of Pecorino di Laticauda. The present work deals with the studies carried out on the microflora evolution during all the stages of maturation of cheese.

1.
Proroga Y, Cerrone A, Valvini O, Castellano S, Carullo M, Bove D, Guarino A, Iovane G. MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I). Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Mar. 29];1(5):55-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.55

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