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Isolation and characterization of microorganisms from traditional Triveneto cheeses


, : Isolation and characterization of microorganisms from traditional Triveneto cheeses. Scienza e Tecnica Lattiero Casearia 57(5): 309-318

In this research, the composition and the evolution of lactic microflora of "Spressa delle Giudicarie", "Casatella Trevigiana" and "Morlacco del Grappa", typical cheeses produced in Triveneto, Italy, from cow milk, were evaluated during ripening.

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