Samples of artisanal and industrial Pecorino Calabrese cheese were collected from 20 dairy farms located in Calabria (Italy) and analysed to evaluate the microscopic and microbiological quality. The number of yeasts and moulds, total coliforms and enterococci was significantly higher in the artisanal cheese. The presence of two samples in both farms exceeding the hygienic limit in terms of Escherichia coli count highlights incorrect hygienic procedures in this kind of production. The filth analysis showed that the amount of solid impurities was significantly higher in the artisanal cheese, while only arthropods were more frequent in the industrial one.
Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese.
ZAPPALA', LUCIA;
2013-01-01
Abstract
Samples of artisanal and industrial Pecorino Calabrese cheese were collected from 20 dairy farms located in Calabria (Italy) and analysed to evaluate the microscopic and microbiological quality. The number of yeasts and moulds, total coliforms and enterococci was significantly higher in the artisanal cheese. The presence of two samples in both farms exceeding the hygienic limit in terms of Escherichia coli count highlights incorrect hygienic procedures in this kind of production. The filth analysis showed that the amount of solid impurities was significantly higher in the artisanal cheese, while only arthropods were more frequent in the industrial one.File | Dimensione | Formato | |
---|---|---|---|
2013_Campolo et al_idt.pdf
solo gestori archivio
Tipologia:
Versione Editoriale (PDF)
Licenza:
Non specificato
Dimensione
241.83 kB
Formato
Adobe PDF
|
241.83 kB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.