Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
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DOI: 10.4081/ijfs.2017.6316
Abstract: Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese… read more here.
Keywords: ricotta cheese; evaluation microbiological; buffalo ricotta; campania buffalo ... See more keywords