Goat cheeses, because of their peculiar sensory characteristics, have a long history of not being fully appreciated, however in recent years their popularity in many European countries has increased, and this has led to their becoming an important factor in rural economies. Goat cheeses do not have a standardized manufacturing process, they are made without starter cultures by traditional methods and thus offer individuality and variety to the consumer. Non starter lactic acid bacteria (NSLAB) represent a complex microbial community that influences the peculiar sensory characteristics and physico-chemical properties of the final product. The qualitative and quantitative composition of the microbial flora, its evolution and activity during cheese manufacturing and ripening, depends on the production area, the dairy-animal feed, environmental conditions, raw materials employed, traditional tools and cheese-making practices. Thus, for a better understanding of the origin, and functions, of microbial communities used to produce goat cheeses, it is necessary to have an accurate description of the prevailing microbial ecosystem.
Goat cheese: microbiological composition and working environment / L. Franzetti, L. Dioguardi, M. Scarpellini - In: Handbook of cheese in health: production, nutrition and medical sciences / [a cura di] V. R. Preedy, R.R. Watson, V.B. Patel. - [s.l] : Wageningen Academic Publishers, 2013 Mar. - ISBN 978-90-8686-211-5.
|Titolo:||Goat cheese: microbiological composition and working environment|
FRANZETTI, LAURA (Primo)
DIOGUARDI, LOREDANA (Secondo)
SCARPELLINI, MAURO (Ultimo)
|Parole Chiave:||microbial community ; artisanal foods ; building ; lay-out|
|Settore Scientifico Disciplinare:||Settore AGR/16 - Microbiologia Agraria|
|Data di pubblicazione:||mar-2013|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|