6533b862fe1ef96bd12c6775
RESEARCH PRODUCT
Microbial diversity of traditional Sicilian cheeses
Raimondo GaglioIsabella MancusoGiusi MacalusoMarisa PalmeriMassimo TodaroLuca SettanniStefano RealeCinzia CardamoneMaria Luisa ScatassaNatural Habitats And Euro-mediterranean Biodiversity” 4th International Congress On Biodiversity. “Mansubject
Cheese -- Italy -- SicilyCheese industry -- Italy -- SicilyCheese -- Microbiology -- Italy -- Sicilydescription
In the last years, the microbial characterisation of traditional Sicilian cheeses, such as Caciocavallo Palermitano, Protected Designation of Origin (PDO) Pecorino Siciliano and PDO Vastedda della valle del Belìce have been the object of different studies conducted by our research group. To this purpose, the aim of the present study was to describe the microbial population of traditional Sicilian cheeses.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |