Cheez-Its Italian Four Cheese
Selected indexed studies
- Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese. (Food Microbiol, 2019) [PMID:30497609]
- New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella. (Food Technol Biotechnol, 2020) [PMID:32684793]
- Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area. (Ital J Food Saf, 2024) [PMID:39749183]
_Worker-drafted node — pending editorial review._
Connections
Cheez-Its Italian Four Cheese helps
Sources
- Comparison of chemical composition of organic and conventional Italian cheeses from parallel production. (2023) pubmed
- Preserving Biodiversity of Sheep and Goat Farming in the Apulia Region. (2025) pubmed
- Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese. (2019) pubmed
- New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella. (2020) pubmed
- Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area. (2024) pubmed
- Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. (2020) pubmed
- Polyphasic identification of Penicillia and Aspergilli isolated from Italian grana cheese. (2018) pubmed
- Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk. (2023) pubmed
- Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains. (2021) pubmed
- Mass spectrometry detection of fraudulent use of cow whey in water buffalo, sheep, or goat Italian ricotta cheese. (2016) pubmed