sheep cheese Pecorino siciliano
Selected indexed studies
- Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. (Int J Environ Res Public Health, 2021) [PMID:33668630]
- Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking. (Int J Food Microbiol, 2024) [PMID:37977081]
- Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy. (New Microbiol, 2011) [PMID:21617830]
_Worker-drafted node — pending editorial review._
Connections
sheep cheese Pecorino siciliano helps
Sources
- Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. (2016) pubmed
- Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. (2021) pubmed
- Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking. (2024) pubmed
- Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy. (2011) pubmed
- Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses. (2006) pubmed
- Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. (2007) pubmed
- Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano. (2017) pubmed