Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103598
Abstract: The fungal microbiota usually growing on the cheese surface during ripening processes promote rind formation and the development of organoleptic characteristics, imparting positive sensory attributes to cheeses. As cheese contamination may also occur by undesirable… read more here.
Keywords: pecorino toscano; use chitosan; pdo pecorino; toscano cheese ... See more keywords
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109335
Abstract: The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the… read more here.
Keywords: non starter; pdo pecorino; culture; starter ... See more keywords