2000•Unpublished venueRequires access

Mozzarella Fiordilatte Note II - Cheesemaking by using a starter formulated with strains of autochthonous lactic acid bacteria belonging to the Fiordilatte's geographical production area.

B. Bianchi Salvadori, C. Rottigni, P. Guerriero

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Key concepts: Cheesemaking, Starter, Fermentation starter, Lactic acid, Food science, Bacteria, Production (economics), Biology

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Mozzarella Fiordilatte Note II - Cheesemaking by using a starter formulated with strains of autochthonous lactic acid bacteria belonging to the Fiordilatte's geographical production area. — Research Paper | ScholarLens