Montasio
Selected indexed studies
- Montasio cheese liking as affected by information about cows breed and rearing system. (J Dairy Res, 2015) [PMID:25287810]
- Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening. (J Dairy Sci, 2013) [PMID:23084885]
- Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. (FEMS Microbiol Lett, 2003) [PMID:14659553]
_Worker-drafted node — pending editorial review._
Connections
Montasio helps
Sources
- Montasio cheese liking as affected by information about cows breed and rearing system. (2015) pubmed
- Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening. (2013) pubmed
- Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. (2003) pubmed
- An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking. (2024) pubmed
- Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese. (2016) pubmed
- Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing. (2011) pubmed
- Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures. (2014) pubmed
- Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices. (2008) pubmed
- Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. (2013) pubmed
- Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: effects on milk and cheese quality. (2013) pubmed