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Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR‐culture technique
Author(s) -
COMUNIAN ROBERTA,
PABA ANTONIO,
DAGA ELISABETTA S,
DUPRE’ ILARIA,
FRANCESCA SCINTU MARIA
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00581.x
Subject(s) - starter , food science , cheesemaking , significant difference , biology , mathematics , statistics
Fiore Sardo is a cheese manufactured on farms in Sardinia from raw ewe’s milk, with Protected Designation of Origin (PDO). The aim of the study was to evaluate the effects of introducing a whey starter culture and specific mechanised cutting operations (innovative) vs traditional manufacture on the microbiological composition of the cheese, as assessed by conventional and molecular (PCR‐Culture Tecnique) methods. Five batches were manufactured by innovative and traditional methods and there was no significant difference between the cheeses.