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Updated: Jan 8, 2026

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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格拉纳·帕达诺和帕米吉亚诺·雷贾诺的生产工艺能否保证病原微生物的减少,相当于巴氏消毒工艺?

Paolo Bonilauri1, Alfonso Rosamilia1, Stefano Benedetti2

  • 1Experimental Zooprophylactic Institute of Lombardy and Emilia-Romagna, Brescia.

Italian journal of food safety
|December 17, 2025
PubMed
概括

传统的意大利硬奶酪生产,使用生牛奶和延长成熟,有效地使病原体无效. 这项研究表明,该过程在微生物学上比巴氏杀菌更安全,支持对贸易的监管重新评估.

关键词:
生牛奶奶酪, 格拉纳·帕达诺, 帕米贾诺·雷贾诺, 奶酪生产, 消毒过程.

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