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Article

Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.

Food microbiology - 1 Apr 2008

Dolci Paola, Alessandria Valentina, Zeppa Giuseppe, Rantsiou Kalliopi, Cocolin Luca

Abstract excerpt

The aim of this research was to study the bacterial populations involved in the production of artisanal Raschera PDO cheese (Italian Maritime Alps, northwest Italy) in order to collect preliminary knowledge on indigenous lactic acid bacteria (LAB). A total of 21 samples of Raschera PDO cheese, collected from six dairy farms located in the production area, were submitted to microbiological analysis. LAB were...

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Identifiers

PMID: 18206782
DOI: 10.1016/j.fm.2007.09.006

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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