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    Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening

    Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ri... by Francesca Bonazza, Stefano Morandi, Tiziana Silvetti, Alberto Tamburini, Ivano De Noni, Fabio Masotti, Milena Brasca

    Published 2025-07-01
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