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luca better
(1,201 results)?
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Front Microbiol. 2023 Jan 12;13:1092224. doi: 10.3389/fmicb.2022.1092224. eCollection 2022.
Front Microbiol. 2023.
PMID: 36713157
Free PMC article.
Review.
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.
Bettera L, Alinovi M, D'Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E.
Bettera L, et al.
Foods. 2023 Sep 2;12(17):3302. doi: 10.3390/foods12173302.
Foods. 2023.
PMID: 37685233
Free PMC article.
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Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.
Bettera L, Levante A, Bancalari E, Bottari B, Cirlini M, Neviani E, Gatti M.
Bettera L, et al.
Foods. 2023 Oct 29;12(21):3949. doi: 10.3390/foods12213949.
Foods. 2023.
PMID: 37959068
Free PMC article.
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High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses.
D'Incecco P, Bettera L, Bancalari E, Rosi V, Sindaco M, Gobbi S, Candotti P, Nazzicari N, Limbo S, Gatti M, Pellegrino L.
D'Incecco P, et al. Among authors: bettera l.
Food Res Int. 2023 Oct;172:113102. doi: 10.1016/j.foodres.2023.113102. Epub 2023 Jun 12.
Food Res Int. 2023.
PMID: 37689872
Free article.
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Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.
Bettera L, Dreier M, Schmidt RS, Gatti M, Berthoud H, Bachmann HP.
Bettera L, et al.
Front Microbiol. 2023 Apr 26;14:1154508. doi: 10.3389/fmicb.2023.1154508. eCollection 2023.
Front Microbiol. 2023.
PMID: 37180227
Free PMC article.
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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties.
Bettera L, Alinovi M, Mondinelli R, Mucchetti G.
Bettera L, et al.
Foods. 2020 Aug 12;9(8):1101. doi: 10.3390/foods9081101.
Foods. 2020.
PMID: 32806519
Free PMC article.
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