Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.

@article{Albenzio2001MicrobiologicalAB,
  title={Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.},
  author={Marzia Albenzio and Maria Rosaria Corbo and Shafiq ur Rehman and Patrick F Fox and Maria De Angelis and Aldo Corsetti and Agostino Sevi and Marco Gobbetti},
  journal={International journal of food microbiology},
  year={2001},
  volume={67 1-2},
  pages={35-48}
}
Canestrato Pugliese cheeses were produced from raw ewes' milk (R and R(II) cheeses), pasteurized ewes' milk (P cheese) and by heating the curd in hot whey according to a traditional protocol (T cheese). R(II) differed from R cheese mainly by having been produced from raw milk with a higher number of somatic cells, 950.000 vs. 750.000 ml(-1), respectively. Compared to P and T cheeses, R and R(II) cheeses had a higher concentration (one or two orders of magnitude) of cheese-related bacteria such… CONTINUE READING

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