Yeasts associated with Sardinian ewe's dairy products.

@article{Cosentino2001YeastsAW,
  title={Yeasts associated with Sardinian ewe's dairy products.},
  author={Sofia Cosentino and Maria Elisabetta Fadda and Maura Deplano and A F Mulargia and Francesca Palmas},
  journal={International journal of food microbiology},
  year={2001},
  volume={69 1-2},
  pages={53-8}
}
In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different temperatures, different concentrations… CONTINUE READING