Journal of Dairy Science
Volume 91, Issue 3 , Pages 883-891 , March 2008

Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community

  • M. Santarelli

      Affiliations

    • Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy
    • ,
  • M. Gatti

      Affiliations

    • Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy
    • Corresponding Author InformationCorresponding author.
    • ,
  • C. Lazzi

      Affiliations

    • Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy
    • ,
  • V. Bernini

      Affiliations

    • Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy
    • ,
  • G.A. Zapparoli

      Affiliations

    • Ente Regionale per i Servizi all’Agricoltura e alle Foreste, Sezione di Mantova, 46010 Mantova Italy
    • ,
  • E. Neviani

      Affiliations

    • Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, 43100 Parma, Italy

Received 20 April 2007 ,Accepted 20 November 2007.

References 

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PII: S0022-0302(08)71343-2

doi: 10.3168/jds.2007-0296

Journal of Dairy Science
Volume 91, Issue 3 , Pages 883-891 , March 2008

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