Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells

✍ Scribed by P.C.B. Vianna; G. Mazal; M.V. Santos; H.M.A. Bolini; M.L. Gigante

• Book ID: 117971871
• Publisher: American Dairy Science Association
• Year: 2008
• Tongue: English
• Weight: 149 KB
• Volume: 91
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2007-0639