Original Articles
AIVI - September 2009 - Issue 5
https://doi.org/10.4081/ijfs.2009.1143

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

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Received: 13 February 2013
Published: 13 September 2009
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PDO cheese, characterization, microbiological analysis, laticauda sheep

Authors

Y.T.R. Proroga
lucia.zoppi@pagepress.org
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.

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1.
MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I). Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2026 Jun. 4];1(5):55-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.55

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