fontina
Selected indexed studies
- Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. (Foods, 2021) [PMID:33562236]
- Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese. (J Dairy Sci, 2018) [PMID:29605313]
- rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation. (Int J Food Microbiol, 2014) [PMID:24960294]
_Worker-drafted node — pending editorial review._
Connections
fontina helps
Sources
- Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. (2021) pubmed
- Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese. (2018) pubmed
- rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation. (2014) pubmed
- Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods. (2009) pubmed
- Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods. (2009) pubmed
- Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese. (2014) pubmed
- Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication. (2016) pubmed
- Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer-PCR fingerprinting, and pasture altitude. (2009) pubmed
- Organic matter stabilization in reed bed systems: Danish and Italian examples. (2013) pubmed
- A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus. (2020) pubmed