A selected core microbiome drives the early stages of three popular italian cheese manufactures
A selected core microbiome drives the early stages of three popular italian cheese manufactures
About this item
Full title
Author / Creator
Publisher
United States: Public Library of Science
Journal title
Language
English
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Publisher
United States: Public Library of Science
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Scope and Contents
Contents
Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufact...
Alternative Titles
Full title
A selected core microbiome drives the early stages of three popular italian cheese manufactures
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Record Identifier
TN_cdi_plos_journals_1501613809
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_1501613809
Other Identifiers
ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0089680
