Fior di Latte
Selected indexed studies
- Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. (J Dairy Sci, 2015) [PMID:25547300]
- Biopreservation of Fior di Latte cheese. (J Dairy Sci, 2014) [PMID:24952776]
- Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria. (Int J Food Microbiol, 2019) [PMID:30802684]
_Worker-drafted node — pending editorial review._
Connections
Fior di Latte helps
Sources
- Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. (2015) pubmed
- Biopreservation of Fior di Latte cheese. (2014) pubmed
- Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria. (2019) pubmed
- Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. (2012) pubmed
- Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese. (2011) pubmed
- Active coating to prolong the shelf life of Fior di latte cheese. (2010) pubmed
- Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy. (2015) pubmed
- Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese. (2009) pubmed
- Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese. (2008) pubmed
- Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analyses. (2001) pubmed