ArticleFoods (Basel, Switzerland)2026
Physicochemical and Microbiological Characterization of Cilentana Goat Cheese.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cilentana goat cheese is a traditional dairy product made from raw goat's milk in the Cilento region (Southern Italy). This study investigated microbiological, physicochemical, and lipid changes occurring during cheese-making and 90 days of ripening. Four independent batches were produced from raw Cilentana goat milk and sampled as milk, curd, and cheeses at 0, 30, 60, and 90 days for microbiological, physicochemical, fatty acid, lipolysis, oxidative stability, and color analyses. Overall, ripening promoted the establishment of a dominant lactic acid bacteria population, with mesophilic lactococci and lactobacilli reaching approximately 8 and 7.5 Log CFU/g, respectively, while
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