Taleggio : the antagonistic effects of surface flora

Ottogalli, G.

+ Site Statistics

References:

53,214,146

Abstracts:

29,074,682

+ Search Articles

+ Subscribe to Site Feeds

Taleggio : the antagonistic effects of surface flora

Ottogalli, G.

1997

Revue Laitiere Francaise ( 570): 16

Taleggio : the antagonistic effects of surface flora

Taleggio is a washed-rind cheese produced in the Lombardy region in Northern Italy. Its rind is formed by the successive development of moulds, yeasts and bacteria. The bacteria used are primarily the Micrococcaceae family (with the dominant spp. being Micrococcus and Staphylococcus) and bacilli (Corynebacterium, Gram positive non-sporeforming Microbacterium and Brevibacterium).

(PDF 0-2 workdays service: $29.90)

Accession: 003292566

Related references

Quartirolo, Taleggio and Taleggio a pasta cotta cheeses. Scienza e Tecnica Lattiero Casearia 27(1; 2; 4; 5; 6): 49-57; 135-144; 333-339; 417-422; 489-491, 1976

The role of microbial flora in the rind of Taleggio cheese. Comptes Rendus de l' Academie d' Agriculture de France 83(5): 83-89, 1997

Certain antagonistic effects of the E coli flora. 1960

Surface colouring of Taleggio cheese. Industrie Alimentari 35(345): 147-148, 1996

Surface microflora of Taleggio cheese. Mondo del Latte 27(2): 98-101, 1973

Surface yellowing of Taleggio cheese. Industrie Alimentari 34(339): 734-736, 1995

Surface bacterial microflora of Taleggio cheese. Microbiologie, Aliments, Nutrition 14(1): 39-42, 1996

Characterization of surface bacterial microflora of Taleggio cheese. Annali di Microbiologia ed Enzimologia 46(2): 369-377, 1996

Surface microflora of Taleggio cheese: Its significance for the ripening process. Comptes Rendus de l'Academie d'Agriculture de France 83(5): 83-89, April 2, 1997

Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR. Journal of Food Science 77(11): M609-M615, 2013

< Previous

∧ Chapter

Next >