Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

por Bettera, Luca, Alinovi, Marcello, Mondinelli, Roberto, Mucchetti, Germano
Publicado 2020

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

por Bettera, Luca, Levante, Alessia, Bancalari, Elena, Bottari, Benedetta, Gatti, Monica
Publicado 2023

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

por Bettera, Luca, Dreier, Matthias, Schmidt, Remo S., Gatti, Monica, Berthoud, Hélène, Bachmann, Hans-Peter
Publicado 2023

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

por Bettera, Luca, Levante, Alessia, Bancalari, Elena, Bottari, Benedetta, Cirlini, Martina, Neviani, Erasmo, Gatti, Monica
Publicado 2023

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

por Bettera, Luca, Alinovi, Marcello, D’Incecco, Paolo, Gatti, Monica, Carini, Eleonora, Pellegrino, Luisa, Bancalari, Elena
Publicado 2023