n.soft Italian cheese like cottage cheese
Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology.
Sensory and Microbiological Shelf-Life of a Commercial Ricotta Cheese
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation.
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source
Probelia™ PCR system for rapid detection of Salmonella in milk powder and ricotta cheese
Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Lis...
Ecological diversity and biodiversity as concepts for conservation planning: comments on Ricotta
The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes
Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta.
