The Cheeses of Italy: Science and Technology

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Attention for Chapter 6: The Most Traditional and Popular Italian Cheeses

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So far, Dimensions has found 58 publications that cite this research output.

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The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

Article in Fermentation (March 2024)

Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin

Article in Journal of the Science of Food and Agriculture (February 2024)

Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia

Article in Food Bioscience (February 2024)

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