Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach

Food Research International 2026

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Authors: Pier Paolo Becchi, Luigi Chessa, Paolo Bellassi, Antonio Paba, Marco Caredda, Massimo Pes, Carlo Piga, Chiara Mussio, Gabriele Rocchetti, Giulia Fappani, Lorenzo Morelli, Roberta Comunian
+2 more Alessandra Fontana, Luigi Lucini
DOI: 10.1016/j.foodres.2026.119814
Cited by: 1
References: 50

Fields of Study & Subjects

Probiotics and Fermented Foods Milk Quality and Mastitis in Dairy Cows Proteins in Food Systems

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
242
Issue
Pt 1
Pages
119814–119814
Publication date
22 June 2026
Language
EN