2021
DOI: 10.20944/preprints202105.0304.v1
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Enterococci in Farm-Manufactured Pecorino and Goat Cheese

Abstract: Enterococci are enteric organisms which are commonly isolated from ewe and goat's milk production in Umbria, Italy. For years enterococci have been considered as microorganisms only indicative of inadequate hygienic practices or exposure of the food to conditions that would permit multiplication of other undesirable bacteria. However, enterococci largely occur in many cheeses, and are now considered to be usual components of their typical microflora. They play a major role in cheese ripening due to lipolytic, … Show more

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