| biogenic amine content and microbiological profile of pecorino di farindola cheese. | "pecorino di farindola" is a traditional ewes' milk cheese produced in the abruzzo region (italy) and ripened for a minimum of 90 days. the main objective of this research was to characterize the microbiological and chemical composition of this cheese, manufactured in ten dairy farms during the winter cheese-making season (december through march). by using classical enumeration system on specific media variability was observed in the viable numbers of aerobic mesophilic bacteria, enterobacteria, ... | 2010 | 21056784 |