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Journal of Food Processing & Technology
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Research Article - (2013) Volume 4, Issue 4

Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese

Michele Faccia1, Marianna Mastromatteo2, Amalia Conte2 and Matteo Alessandro Del Nobile2*
1Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A-70126 Bari, Italy
2Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
*Corresponding Author: