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Latte, fermentazione e prodotti lattiero-caseari fermentati e non fermentati

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Book cover Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Sebbene questo capitolo sia interamente dedicato al latte e ai prodotti derivati, il primo paragrafo riguarda la fermentazione, in virtù dell’importanza che tale processo riveste nella produzione dei prodotti lattiero-caseari.

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Editors and Affiliations

  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Latte, fermentazione e prodotti lattiero-caseari fermentati e non fermentati. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_7

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