%0 Journal Article
%T ˇ°CASCIOTTA DˇŻURBINOˇ±: PROCESS AND PRODUCT STANDARD EVALUATION - PRELIMINARY STUDY
%A A. Petruzzelli
%A F. Paolini
%A E. Micci
%A S. Baldassarri
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2008.3.67
%X The ˇ°Casciotta dˇŻUrbinoˇ± is a DOP cheese of the Marche region. The aim of this work, was to evaluate the microbiological process-product standards and the sanitary requisites of this typical product. In this study, three processing plants of the Pesaro-Urbino province have been selected; in each one, three batches of product, at different stages of ripening, have been sampled. The results have been elaborated through a software for the linear regression and the standard error calculation. This study has shown the respect of the sanitary requisites and allowed to identify the standard microbial populations of this product. These information are important for the characterization of this product that requires, as many other typical productions, objective evaluation criterions.
%K Casciotta dˇŻUrbino
%K DOP
%K risk evaluation.
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1427