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Taleggio : the antagonistic effects of surface flora


, : Taleggio : the antagonistic effects of surface flora. Revue Laitiere Francaise ( 570): 16

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).


Accession: 003292566

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Related references

Ghitti, C., 1976: Quartirolo, Taleggio and Taleggio a pasta cotta cheeses. The origins of the cheeses Quartirolo, ordinary Taleggio (a pasta cruda) and high-scald Taleggio (a pasta cotta) are outlined and their characteristics (appearance, flavour etc.) are described. Details are given of the technology of their manufact...

Ottogalli, G.; Carminati, D., 1997: The role of microbial flora in the rind of Taleggio cheese. Taleggio cheese is a washed-rind cheese manufactured in the North of Italy. Studies were carried out into the composition of the flora. Yeasts, moulds and bacteria were all present, and the bacteria played a key role in organoleptic properties of...

Anonymous, 1960: Certain antagonistic effects of the E coli flora

Piantanida, L.; Vallone, L.; Cantoni, C., 1996: Surface colouring of Taleggio cheese. A classification for typical surface colour and colour defects of Taleggio cheese is described and the microorganisms responsible for the colours are identified. A plain white surface indicated the presence of Geotrichum candidum; a diffuse yellow...

Ottogalli, G.; Galli, A., 1973: Surface microflora of Taleggio cheese. Surface samples taken from Taleggio cheese (made from either raw or pasteurized milk) at various stages of ripening were examined microbiologically. It was found that the 1st organisms to appear during ripening were Geotrichum candidum and the yea...

Piantanida, L.; Cantoni, C.; Dragoni, I.; Modolo, A., 1995: Surface yellowing of Taleggio cheese. Taleggio is a soft cow milk cheese, average weight about 2 kg, with a thin pale pink rind. Any yellow patches appearing on the surface reduce its commercial value. Bacteriological and mycological study of 10 affected samples of ripened Taleggio ch...

Ottogalli, G.; Carminati, D.; Franzetti, L.; Galli, A.; Giraffa, G.; Neviani, E., 1996: Surface bacterial microflora of Taleggio cheese. Qualitative and quantitative composition of the surface microflora of Taleggio cheese produced in 6 Italian cheese factories was studied. Cocci belonging to the genera Micrococcus and Staphylococcus and irregular asporogenous rods belonging to the...

Galli, A.; Franzetti, L.; Ottogalli, G., 1996: Characterization of surface bacterial microflora of Taleggio cheese. The surface microflora of Taleggio, a typical Italian smear cheese, represents an echological niche in which different microorganisms selectioned during the ripening process give an important contribution to the organoleptic characterization of th...

Ottogalli, G.; Carminati, D., 1997: Surface microflora of Taleggio cheese: Its significance for the ripening process. Some researches on the rind microflora of "Taleggio", atypical product of northern Italy, assigned to the category of "smear cheeses", are referred. Moulds, yeasts and bacteria are always present. As for bacteria, which are the...

Feligini, M.; Panelli, S.; Buffoni, J.Natalia.; Bonacina, C.; Andrighetto, C.; Lombardi, A., 2013: Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR. Microbial DNA from 9 batches of Taleggio PDO cheese sampled at various times during ripening, brines, swabs of wooden shelves used for cheese dry-salting, and 13 commercial cheeses were analyzed by denaturing gradient gel electrophoresis (PCR-DGGE...




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