Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.

@article{Schirone2011BiogenicAC,
  title={Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.},
  author={Maria Schirone and Rosanna Tofalo and Giampiero Mazzone and Aldo Corsetti and Giovanna Suzzi},
  journal={Food microbiology},
  year={2011},
  volume={28 1},
  pages={128-36}
}
"Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days. The main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (December through March). By using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria… CONTINUE READING