Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making
Author:
Funder
Salchim scrl
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference24 articles.
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3. Whey starter addition during maturation of evening milk: Effects on some characteristics of cheese milk and Parmigiano–Reggiano cheese;Coloretti;Dairy Science and Technology,2015
4. Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening;Coppola;Lait,2000
5. Identification of yeasts by RFLP analysis of the 5.8 rRNA gene and the two ribosomal internal transcribed spacers;Esteve-Zarzoso;International Journal of Systematic Bacteriology,1999
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