A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes’ milk cheese
The specific objectives for this study were: to isolate and select starter LAB (SLAB) from acidified PDO Pecorino Siciliano curds; to select non-starter LAB (NSLAB); to produce experimental cheeses with different inocula of SLAB alone or in combination with NSLAB autochthonous for PDO Pecorino Siciliano cheese; to evaluate the improvement of the hygienic conditions of the final products and the preservation of their typical properties by sensory analysis.
