Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period-Reference-Cited by-同舟云学术

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Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period

Published:2022-09 Issue: Volume:167 Page:113850
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Morandi S.^ORCID,Silvetti T.^ORCID,Brasca M.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Understanding the bacterial communities of hard cheese with blowing defect;Bassi;Food Microbiology,2015

2. Dairy farm management practices and the risk of contamination of tank milk from Clostridium spp. and Paenibacillus spp. spores in silage, total mixed ration, dairy cow feces, and raw milk;Borreani;Journal of Dairy Science,2019

3. Relevance and analysis of butyric acid producing clostridia in milk and cheese;Brändle;Food Control,2016

4. Butyric acid producing clostridia in cheese - towards the completion of knowledge by means of an amalgamate of methodologies;Brändle;International Dairy Journal,2018

5. Novel approach to enumerate clostridial endospores in milk;Brändle;Food Control,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 1H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese;Food Chemistry;2024-10

2. Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese;Foods;2023-05-02

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