Caciocavallo Silano
Selected indexed studies
- Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. (Foods, 2025) [PMID:40361653]
- Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses. (J Dairy Sci, 2016) [PMID:27771088]
- Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese. (Int J Food Microbiol, 2008) [PMID:18455822]
_Worker-drafted node — pending editorial review._
Connections
Caciocavallo Silano helps
Sources
- Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese. (2025) pubmed
- Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses. (2016) pubmed
- Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheese. (2008) pubmed
- A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector. (2011) pubmed