Abstract
Pink discoloration in cheese has been the subject of wide research, but the basis for this phenomenon remains elusive. This defect impacts a wide range of ripened cheeses, resulting in the rejection of cheese and a consequent economic loss for dairy industries. As multiple causes for pink discoloration have been reported for different cheeses in the literature, the aim of this research was to investigate the cause of a pink discoloration found on Pecorino Toscano cheese rind. The results of microbiological analysis revealed the presence of high microbial counts associated to the rind and the nearest inner part. Strains isolated from the coloured part were mainly identified as Serratia liquefaciens, suggesting that an environmental contamination of the cheese rind by this species could be the cause of the observed defect and expanding the knowledge related to pink discoloration in cheeses.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
