Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening
Francesca Bonazza(Institute of Sciences of Food Production), Milena Brasca(Institute of Sciences of Food Production), Fabio Masotti(University of Milan), Ivano De Noni(University of Milan), Tiziana Silvetti(Institute of Sciences of Food Production), Stefano Morandi(Institute of Sciences of Food Production), A. Tamburini
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