Microbial Diversity and Sensorial Properties of Malga Cheese from Trentino (Italy) after Long-Term Ageing Period
نویسندگان
1 Fondazione Edmund Mach. Centro di Trasferimento Tecnologico. Via Edmund Mach 1, 38010 San Michele all’Adige, (TN) Italy
2 Fondazione Edmund Mach. Centro di Trasferimento Tecnologico. Via Edmund Mach 1, 38010 San Michele all’Adige, (TN) Italy
3 Fondazione Edmund Mach. Centro di Trasferimento Tecnologico. Via Edmund Mach 1, 38010 San Michele all’Adige, (TN) Italy
doi
10.18502/jfqhc.6.4.1997چکیده
Background: Malga cheeses are made in artisanal and seasonal dairies located in the Alps. This study was carried out to determine microbial diversity and sensorial properties of Malga cheese from Trentino (Italy) after long-term ageing period. The effects of adding the Fermalga Bacterial Pools (FBP) on microbiota biodiversity of cheese ...
