burrata
Selected indexed studies
- "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features. (Foods, 2020) [PMID:33228027]
- Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome. (Appl Environ Microbiol, 2017) [PMID:28842539]
- Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata. (Molecules, 2023) [PMID:36770714]
_Worker-drafted node — pending editorial review._
Connections
burrata helps
Sources
- "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features. (2020) pubmed
- Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome. (2017) pubmed
- Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata. (2023) pubmed
- Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. (2023) pubmed
- Microbiological quality of Burrata cheese produced in Puglia region: southern Italy. (2013) pubmed
- Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation. (2020) pubmed
- Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region. (2016) pubmed
- Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. (2011) pubmed
- Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese. (2016) pubmed
- Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study. (2026) pubmed