CAUSES OF CHROMATIC ALTERATIONS IN MOZZARELLA CHEESE

Authors
SONCINI G MARCHISIO E CANTONI C
Citation
G. Soncini et al., CAUSES OF CHROMATIC ALTERATIONS IN MOZZARELLA CHEESE, Industrie alimentari, 37(372), 1998, pp. 850
Citations number
2
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
37
Issue
372
Year of publication
1998
Database
ISI
SICI code
0019-901X(1998)37:372<850:COCAIM>2.0.ZU;2-8
Abstract
Some chromatic alterations of ''mozzarella'' cheese have been represen ted. P. aureofaciens (P. auriantica) have been identified as the respo nsible microorganisms. The media for their isolation is also reported.