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Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

Massimo Todaro; Giuliana Garofalo; Gabriele Busetta; Riccardo Gannuscio; Ambra Rita Di Rosa; Maria Luisa Scatassa; Cinzia Cardamone; Isabella Mancuso; Elena Franciosi; Fatima Rando; Monica Agnolucci; Vincenzo Chiofalo; Raimondo Gaglio; Luca Settanni
International Journal of Food Microbiology · Vol. 410 · pp. 110481 · 2024
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Bibliographic Information

JournalInternational Journal of Food Microbiology
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume410
Pages110481
Document TypeJournal Article
eISSN0168-1605
DOI10.1016/j.ijfoodmicro.2023.110481
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1984-02-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/01681605
Publisher PageOpen Publisher Page
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