he composition of 16 natural whey cultures from 3 different Mozzarella cheese plants was investigated. They consisted mainly of lactic acid bacteria, coliform bacteria and yeasts. Micrococci, butyric and propionic acid bacteria only occurred occasionally. Lactobacillus lactis was the most common species of Lactobacillus while Streptococcus lactis and Str. thermophilus were the most common species of Streptococcus. Enteropathogenic Escherichia coli were always present. Different species of Leuconostoc ...

The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk

;
1988

Abstract

he composition of 16 natural whey cultures from 3 different Mozzarella cheese plants was investigated. They consisted mainly of lactic acid bacteria, coliform bacteria and yeasts. Micrococci, butyric and propionic acid bacteria only occurred occasionally. Lactobacillus lactis was the most common species of Lactobacillus while Streptococcus lactis and Str. thermophilus were the most common species of Streptococcus. Enteropathogenic Escherichia coli were always present. Different species of Leuconostoc ...
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.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11367/22279
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact