Studies were conducted to determine causes of gas defects in Montasio cheese. The microfloras of normal and defective cheese were examined after ripening for 20, 30 or 40 days. No effect of coliforms, yeasts, clostridia or propionic acid bacteria on incidence of gas defects was observed. Defective samples had high counts of heterofermentative lactic acid bacteria; it is suggested that these bacteria may be implicated in development of gas defects.
Etiology of Gas Defects in montasio Cheese
MANZANO, Marisa;STECCHINI, Mara Lucia
1990-01-01
Abstract
Studies were conducted to determine causes of gas defects in Montasio cheese. The microfloras of normal and defective cheese were examined after ripening for 20, 30 or 40 days. No effect of coliforms, yeasts, clostridia or propionic acid bacteria on incidence of gas defects was observed. Defective samples had high counts of heterofermentative lactic acid bacteria; it is suggested that these bacteria may be implicated in development of gas defects.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
