Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures by Barbara Turchi, Roberta Nuvoloni, Filippo Fratini, Francesca Pedonese, Valentina V. Ebani, Domenico Cerri

Subjects: Get full text

Zinc Supplementation Improves Texture, Oxidative Stability of Caciotta Cheese and Reduces Biogenic Amines Production by Carmela Sorice, Andrea Ianni, Francesca Bennato, Mirella Bellocci, Valentina Pavone, Lisa Grotta, Clemencia Chaves López, Giuseppe Martino

Subjects: Get full text

Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures by Domenico Cerri, Valentina V. Ebani, Francesca Pedonese, Filippo Fratini, Roberta Nuvoloni, Barbara Turchi

Subjects: “…Mesophilic lactic acid bacteria, Autochthonous starter, Caciotta cheese, Technological characterization, Experimental trials…”
Get full text

Dietary Supplementation with <i>Camelina sativa</i> (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Senso... by Maria Antonietta Colonna, Francesco Giannico, Vincenzo Tufarelli, Vito Laudadio, Maria Selvaggi, Giuseppe De Mastro, Luigi Tedone

Subjects: Get full text