Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese
Stefano Morandi, Giovanna Battelli, Tiziana Silvetti, S. Tringali, Luca Nunziata, Alberto Villa, Anna Acquistapace, Milena Brasca
Topics & Concepts
SaltingRipeningFood scienceBrineChemistryCheese ripeningGerminationSporeHorticultureBotanyBiologyOrganic chemistryProbiotics and Fermented FoodsMeat and Animal Product QualityFood Safety and Hygiene