Crescenza
Selected indexed studies
- Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. (Foods, 2020) [PMID:32674406]
- Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. (J Dairy Sci, 2008) [PMID:18218736]
- Bacteriophage-insensitive mutants for high quality Crescenza manufacture. (Front Microbiol, 2014) [PMID:24834065]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. (2005) pubmed
- Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. (2020) pubmed
- Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. (2008) pubmed
- Bacteriophage-insensitive mutants for high quality Crescenza manufacture. (2014) pubmed
- Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese. (2020) pubmed
- Detection of Listeria monocytogenes in Italian-style soft cheeses. (2003) pubmed
- Shelf life of Crescenza cheese as measured by electronic nose. (2005) pubmed
- Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making. (2021) pubmed
- Mineral Composition in Delactosed Dairy Products: Quality and Safety Status. (2022) pubmed
- Acid adaptation and survival of Listeria monocytogenes in Italian-style soft cheeses. (2007) pubmed