Curve di crescita dei miceti in diversi formaggi in atipiche condizioni di conservazione.

The aim of the present work was to define a mathematical expression useful to calculate the numeric growth of yeasts and moulds in different "pasta filata" cheeses under unusual storage conditions (temperature: 8°-12°C). The results of a detailed study were submitted to logarithmic interpolation with good performances. The obtained equations showed two coefficients depending on the particular type of product. So, various correlations were carried out using the microbiological data and all the available chemical parameters, as-well as other quantities obtained by their sum. difference, multiplication, and division. The interpretation of the results allows to forecast interesting applications of the displayed logarithmic model. However, further research is needed.