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Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique

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Fiore Sardo is a cheese manufactured on farms in Sardinia from raw ewe’s milk, with Protected Designation of Origin (PDO). The aim of the study was to evaluate the effects of introducing a whey starter culture and specific mechanised cutting operations (innovative) vs traditional manufacture on the microbiological composition of the cheese, as assessed by conventional and molecular (PCR-Culture Tecnique) methods. Five batches were manufactured by innovative and traditional methods and there was no significant difference between the cheeses.

Keywords: Cheesemaking; Fiore Sardo PDO cheese; LAB; Microbiological characterisation; PCR-culture technique

Document Type: Research Article


Publication date: 2010-05-01

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