Research concerning Nasal traditional cheese's quality and tipicity.

Abstract

The research’s purposes is to present results concerning Nasal traditional cheese, taking into consideration its originality, tipicity, technology and to elaborate and implement quality systems, in order to guarantee its security and in this way, exploit the richness and diversity of local resources. These studies have as principal purpose the investigation of the microbiological context of cheese’s maturation in order to argument tipicity and security. Nasal cheese is “contaminated” naturally with Brevibacterium linens together with other association microbes. Were demonstrated specific metabolic characteristics (production of H2S, production of bacteriocins with the inhibition of Listeria monocitogenes). These characteristics play an important role in Nasal’s cheeses flavor and also in the biological control of the salubrity of these unique traditional cheeses.