Bitto cheese
Selected indexed studies
- Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening. (Foods, 2025) [PMID:40724254]
- Terpenes and fatty acid profiles of milk fat and "Bitto" cheese as affected by transhumance of cows on different mountain pastures. (Food Chem, 2008) [PMID:26003351]
- Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese. (J Basic Microbiol, 2009) [PMID:19810037]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening. (2025) pubmed
- Terpenes and fatty acid profiles of milk fat and "Bitto" cheese as affected by transhumance of cows on different mountain pastures. (2008) pubmed
- Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese. (2009) pubmed