Formaggella del Luinese (FL) PDO is a semi-hard cheese from the Varese Pre-Alps in Italy, made from raw goat milk. Its flavor is shaped by microbial diversity, including starter cultures and non-starter lactic acid bacteria (NSLAB), which produce volatile organic compounds (VOCs). This study examined the VOCs in cheese made from Saanen (S) and Nera di Verzasca (NV) milk and microbiological evaluations for hygiene and food safety.
INFLUENCE OF GOAT BREED SAANEN AND NERA DI VERZASCA ON MICROBIOLOGICAL QUALITY AND VOLATILE ORGANIC COMPOUNDS IN FORMAGGELLA DEL LUINESE PDO CHEESE
F. Bonazza
;M. Brasca;S. Morandi;T. Silvetti;F. Turri
2024
Abstract
Formaggella del Luinese (FL) PDO is a semi-hard cheese from the Varese Pre-Alps in Italy, made from raw goat milk. Its flavor is shaped by microbial diversity, including starter cultures and non-starter lactic acid bacteria (NSLAB), which produce volatile organic compounds (VOCs). This study examined the VOCs in cheese made from Saanen (S) and Nera di Verzasca (NV) milk and microbiological evaluations for hygiene and food safety.File in questo prodotto:
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