Microbiological characterization of Gioddu, an Italian fermented milk
Antonietta Maoloni, Giuseppe Blaiotta, Ilario Ferrocino, Nicoletta P. Mangia, Andrea Osimani, Vesna Milanović, Federica Cardinali, Cristiana Cesaro, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, M. F. Trombetta, Luca Cocolin, Lucia Aquilanti
Topics & Concepts
FermentationFood scienceBiologyFood microbiologyFermentation in food processingBiotechnologyChemistryBacteriaLactic acidGeneticsProbiotics and Fermented FoodsMilk Quality and Mastitis in Dairy CowsBiochemical Analysis and Sensing Techniques