MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)

Abstract

Pecorino di Laticauda is a traditional Italian goat milk cheese carrying a Protected Designation of Origin (PDO). Previously there was no information available on the microbiological characterization of Pecorino di Laticauda. The present work deals with the studies carried out on the microflora evolution during all the stages of maturation of cheese.

Keywords

• PDO cheese
• characterization
• microbiological analysis
• laticauda sheep