Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
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DOI: 10.1016/j.fm.2016.10.018
Abstract: Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship… read more here.
Keywords: microbiota; brown defect; red brown; ripened cheese ... See more keywords
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening
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DOI: 10.1128/aem.01524-21
Abstract: This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their… read more here.
Keywords: wooden shelves; surface; traditional cheese; pathogenic bacteria ... See more keywords