Search results for "Raw milk ripened cheese"

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Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

2020

Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …

Starter lactic acid bacteria030309 nutrition & dieteticsNon starter lactic acid bacteriaRaw milk ripened cheese03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyStarterMixed cultureCheeseLactobacillalesAnimalsSettore AGR/18 - Nutrizione E Alimentazione AnimaleFood scienceLactic AcidVolatile organic compoundsSicilyTypicalitychemistry.chemical_classification0303 health sciencesbiologyFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidSettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIMilkchemistryMiSeq IlluminaFood MicrobiologyComposition (visual arts)BacteriaSettore AGR/16 - Microbiologia AgrariaFood Science
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