A NEW DISCOLORATION OF RICOTTA CHEESE

Main Article Content

L. Alberghini *
G Tallone
V. Giaccone
(*) Corresponding Author:
L. Alberghini | lucia.zoppi@pagepress.org

Abstract

A new alteration of ricotta cheese is here described. The discoloration which has been noted was red. The responsible bacteria has been identified as Serratia marcescens. This is probably the first report of this rare type of spoilage identified in Italy.

Downloads month by month

Downloads

Download data is not yet available.

Article Details