Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese.

Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and a), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010.

Study of the Population Dynamics of and in Buffalo Mozzarella by Means of Challenge Testing.

Campania's buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as (. ).