6533b7d6fe1ef96bd126724d
RESEARCH PRODUCT
An overview of the microbiological characteristics of the wooden shelves used in cheese ripening
R. GaglioM. TodaroL. Settannisubject
Lactic acid bacteriaCheese ripeningTraditional cheeseSettore AGR/18 - Nutrizione E Alimentazione AnimaleWooden shelvesSettore AGR/16 - Microbiologia Agrariadescription
Cheese ripening is a complex phenomenon affected by several factors. Among these, the influence of the wooden shelves used for aging traditional cheeses is underrated. The surfaces of the wooden boards are in contact with cheese rind for the entire ripening period and develop a microbial community. The aims of this review article is to provide an overview on the microbiological approaches applied to study the biofilms associated to the wooden tools used for dairy productions and to summarize the studies specifically performed on the wooden shelves used to ripen traditional cheeses. A critical discussion is focused on the hygienic aspects and the safety of these systems applied in cheese production for centuries.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2022-09-01 |