Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Immunology and Microbiology

• Bacteriophage 100%
• Metagenomics 50%
• Genetic Variability 50%
• Lactic Acid 50%
• Bacterial Population 50%
• Lactococcus 50%
• Streptococcus thermophilus 50%
• Prophage 50%
• Dairy Sheep 50%

Food Science

• Pecorino 100%
• Lactic Acid 33%
• Hard Cheese 33%
• Streptococcus thermophilus 33%
• Lactococcus Spp 33%
• Milk Curds 33%
• Raw Sheep Milk 33%
• Milk Whey 33%