Microbiological characterization using combined culture dependent and independent approaches of Casizolu pastafilata cheese

摘要

AimsCasizolu is a traditional Sardinian (Italy) pasta filata cheese made with cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added with natural whey starter. This work aims to describe the traditional technology of this product and to evaluate the microbial groups/species involved in the first month of ripening.