Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. II. - Influence de la présure commerciale
Lait, 55 548 (1975) 502-516
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Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese
A. Santillo and M. AlbenzioJournal of Dairy Science 91 (5) 1733 (2008)
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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
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M C CANDIOTI, M J ALONSO and E HYNESInternational Journal of Dairy Technology 60 (3) 175 (2007)
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