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Identification of a lactic acid bacteria culture for improvement of Fontina cheese


Scienza e Tecnica Lattiero Casearia 48(1): 53-60
Identification of a lactic acid bacteria culture for improvement of Fontina cheese
Fontina is a DOP (Protected Denomination of Origin) cheese made by traditional artisan methods from raw milk with natural acidity. The lactic acid bacteria present during ripening of good-quality batches made in summer or winter were investigated. Approximately 3000 strains were isolated.


Accession: 002863156



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