Pecorino Toscano
Selected indexed studies
- Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. (Food Microbiol, 2022) [PMID:35287824]
- Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. (PLoS One, 2016) [PMID:27073835]
- Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind. (Food Microbiol, 2020) [PMID:32950139]
_Worker-drafted node — pending editorial review._
Connections
Pecorino Toscano helps
Sources
- Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. (2016) pubmed
- Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. (2022) pubmed
- Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind. (2020) pubmed
- Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products. (2001) pubmed