This paper deals with the characteristics of Pecorino Carmasciano cheese, a traditional product of specific areas in the province of Avellino (Italy). Particular attention was paid to production technologies and microbiological quality of the raw milk and of the cheese during ripening, Cheesemaking occurs in small rooms, which are normally used for different purposes, in spite of the absence of modern technologies, the microbiological quality of the product resulted very good. Undesired microflora resulted absent since the first phases of the cheesemaking. Lactic acid bacteria were present with high counts during the whole process and were represented essentially by mesophilic species. The microbial groups of hygienic interest showed values which constantly decreased during the ripening and were no more detectable after 90 days.
|Codice identificativo Scopus:||2-s2.0-14944339676|
|Titolo:||Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano]|
|Appare nelle tipologie:||1.1 Articolo in rivista|