Different critical control points of Fresh cheese (mozzarella) production were controlled by microbiological analysis. Variability of the microorganism counts seems to depend on the milk, on the production lines and on the month of production. Microbiological quality of mozzarella cheese is good according to the directories FIL/IDF (1991) For Fresh and soft cheese.
Controllo microbiologico di punti critici nella filiera di produzione di mozzarella
MARINO, Marilena;COMI, Giuseppe;
1995-01-01
Abstract
Different critical control points of Fresh cheese (mozzarella) production were controlled by microbiological analysis. Variability of the microorganism counts seems to depend on the milk, on the production lines and on the month of production. Microbiological quality of mozzarella cheese is good according to the directories FIL/IDF (1991) For Fresh and soft cheese.File in questo prodotto:
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