Article ID Journal Published Year Pages File Type
6289058 Food Microbiology 2012 8 Pages PDF
Abstract
► We examined non-lactic acid bacteria populations in high moisture Mozzarella cheese. ► Molecular analyses showed a wide microbial biodiversity. ► Proteolysis in HM Mozzarella cheese was considered a strain-specific feature. ► Caseins of the cheese outer part showed different degrees of hydrolysis. ► Governing liquid management can improve HM Mozzarella cheese quality and safety.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese
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