Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese

Antimicrobial activity of highly effective compounds on Pseudomonas spp. count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Antimicrobial activity of slowly effective compounds on Pseudomonas spp. count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Antimicrobial activity of slowly effective compounds on Pseudomonas spp. count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Antimicrobial activity of highly effective compounds on coliform count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Antimicrobial activity of slowly effective compounds on coliform count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Antimicrobial activity of slowly effective compounds on coliform count in Fior di latte cheese during storage at 10°C. The curves shown in the figure are the best fit of the reparameterized Gompertz equation to the experimental data.

Evolution of lactic acid bacteria rod count in Fior di latte cheese during storage at 10°C. The curves are the best fit of the Gompertz equation to the experimental data.

Evolution of lactic acid bacteria cocci count in Fior di latte cheese during storage at 10°C. The curves are the best fit of the Gompertz equation to the experimental data.