R. Guzzon

[ 1 ] - Microbial Diversity and Sensorial Properties of Malga Cheese from Trentino (Italy) after Long-Term Ageing Period

Background: Malga cheeses are made in artisanal and seasonal dairies located in the Alps. This study was carried out to determine microbial diversity and sensorial properties of Malga cheese from Trentino (Italy) after long-term ageing period. The effects of adding the Fermalga Bacterial Pools (FBP) on microbiota biodiversity of cheese were also evaluated. Methods: Populations of Lactic Acid B...