The bacteria, which have been responsible of Mozzarella cheese discolorations and those which have produced the blowing of melted cheeses, have been identified and described here. They are, respectively, Pantoea agglomerans, P. gessardii (yellow-violet discoloration), Plantibacter flavus and Plantibacter agrosticola (pink discoloration), and C. tyrobutiricum (blowing of melted cheese).
Colorazioni anomale e rigonfiamenti di formaggi fusi e mozzarelle / C. Cantoni, G. Soncini, S. Milesi, L. Cocolin, L. Iacumin, G. Comi. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 45:456(2006), pp. 276-281.
Colorazioni anomale e rigonfiamenti di formaggi fusi e mozzarelle
C. CantoniPrimo
;G. SonciniSecondo
;S. Milesi;
2006
Abstract
The bacteria, which have been responsible of Mozzarella cheese discolorations and those which have produced the blowing of melted cheeses, have been identified and described here. They are, respectively, Pantoea agglomerans, P. gessardii (yellow-violet discoloration), Plantibacter flavus and Plantibacter agrosticola (pink discoloration), and C. tyrobutiricum (blowing of melted cheese).
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