Some alterations of fresh soft cheeses (crescenza cheese) have been described. They are due to moulds (Geotrichum candidum and Mucor racemosus) and to a bacteria (Micrococcus luteus). Some methods to prevent these alterations are suggested.
Alcune alterazioni di formaggi molli senza crosta.
IACUMIN, Lucilla;COMI, Giuseppe
2003-01-01
Abstract
Some alterations of fresh soft cheeses (crescenza cheese) have been described. They are due to moulds (Geotrichum candidum and Mucor racemosus) and to a bacteria (Micrococcus luteus). Some methods to prevent these alterations are suggested.File in questo prodotto:
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