2012•International Journal of Food MicrobiologyOpen access

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

Luca Settanni, Antonino Di Grigoli, G. Tornambé, Vincenzo Bellina, Nicola Francesca, Giancarlo Moschetti, Adriana Bonanno

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Key concepts: Streptococcus thermophilus, Starter, Leuconostoc, Food science, Raw milk, Biology, Lactococcus, Food spoilage

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Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese — Research Paper | ScholarLens