Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese

This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses confirmed high levels of mesophilic lactic acid bacteria (LAB) exceeding 108 CFU/g. Both rod- and coccus-shaped LAB populations were present at these elevated levels. Pathogens such as...