2015
DOI: 10.1016/j.fm.2014.07.008
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The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

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Cited by 51 publications
(41 citation statements)
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References 30 publications
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“…The LAB species identified here come from the NWCs used for the fermentation, although strain-level identification was not performed in the present study. Indeed, Streptococcus thermophilus and species of Lactobacillus are frequently found in the NWCs for cheese production (20,23,33,34). However, these species are persistently found in the environment even after cleaning, as shown by our results, and this is consistent with the current literature reporting S. thermophilus (16) and other LAB to be persistent in the environment (6,17,35).…”
Section: Discussionsupporting
confidence: 92%
“…The LAB species identified here come from the NWCs used for the fermentation, although strain-level identification was not performed in the present study. Indeed, Streptococcus thermophilus and species of Lactobacillus are frequently found in the NWCs for cheese production (20,23,33,34). However, these species are persistently found in the environment even after cleaning, as shown by our results, and this is consistent with the current literature reporting S. thermophilus (16) and other LAB to be persistent in the environment (6,17,35).…”
Section: Discussionsupporting
confidence: 92%
“…Cinisara cows feed mainly on poor natural pasture and are commonly associated to the dairy product Caciocavallo Palermitano cheese (Di Grigoli, Francesca, Gaglio, Guarrasi, & Bonanno, 2015;Settanni et al, 2012).…”
Section: Introductionmentioning
confidence: 99%
“…Animal rennet pastes are coagulant agents that were recently demonstrated to contribute to LAB biodiversity (2); however, they cannot guarantee a constant supply of dairy LAB. In contrast, investigations carried out in Sicily showed that wooden vat surfaces provide all the dairy LAB species required for cheese production, both for fermentation (4,5,7,8) and during ripening (14).…”
mentioning
confidence: 89%