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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > cheeses > Italian cheeses × Research, Technology and Engineering: methodology × Items 41 to 53 of 53 results Group by: Economics, Business and Industry, Research, Technology and Engineering   1 41 (Click to View) Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches International dairy journal (Click to View) Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese International journal of food microbiology (Click to View) Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology International journal of food microbiology (Click to View) Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese International journal of food microbiology (Click to View) Detection and identification of Lactobacillus helveticus bacteriophages by PCR Journal of dairy research (Click to View) Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties Journal of dairy research (Click to View) Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese International journal of food microbiology (Click to View) Grana Padano cheese whey starters: Microbial composition and strain distribution International journal of food microbiology (Click to View) Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE Food microbiology (Click to View) Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese Journal of agricultural and food chemistry (Click to View) Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese International journal of food microbiology (Click to View) Rolling of mozzarella cheese: Experiments and simulations Journal of food engineering (Click to View) Listeria monocytogenes in Gorgonzola: Subtypes, diversity and persistence over time International journal of food microbiology 1 41