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Characterization of colonial cheese: appreciation a traditional product from southern Brazil.

• Authors : Bresolin Roldan, Bruna¹ ; Bueno Ambrosini, Larissa²; Bremm, Carolina²

Subjects: *Cheesemaking; *Rural development; *Raw milkBrazil; Rio Grande do Sul (Brazil : State)

• Source: Ciência Rural. 2023, Vol. 53 Issue 9, p1-9. 9p.

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SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese.

• Authors : Cozzolino, Rosaria¹ (AUTHOR) ; Martignetti, Antonella¹ (AUTHOR); De Giulio, Beatrice¹ (AUTHOR)

Subjects: *Volatile organic compounds; *Principal components analysis; *Cheese

• Source: International Journal of Dairy Technology. May2021, Vol. 74 Issue 2, p383-392. 10p.

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Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing.

• Authors : Méndez‐Romero, José I¹ (AUTHOR); Reyes‐Díaz, Ricardo¹ (AUTHOR); Santiago‐López, Lourdes¹ (AUTHOR)

Subjects: *Gourmet foods; *Fresco painting; *Lactic acid bacteria

• Source: International Journal of Dairy Technology. May2021, Vol. 74 Issue 2, p359-370. 12p.

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Artisanal cheese with no designation of origin: keys to correctly label it.

• Authors : Ramírez-Olivares, Natividad¹; Pérez-González, Gerardo²; Millán, Rafael¹

• Source: Journal of Applied Animal Research. Dec2020, Vol. 48 Issue 1, p515-524. 10p.

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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.

• Authors : Kamimura, Bruna A.¹ (AUTHOR); Magnani, Marciane² (AUTHOR); Luciano, Winnie A.² (AUTHOR)

Subjects: *Cheese varieties; *Cheese; *Cheese microbiologyBrazil

• Source: Comprehensive Reviews in Food Science & Food Safety. Sep2019, Vol. 18 Issue 5, p1636-1657. 22p.

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Innovando los estudios de mercado de los quesos artesanales. El valor simbólico del queso de poro.

• Authors : Cervantes Escoto, Fernando¹ ; Patiño Delgado, América L.¹; Cesín Vargas, Alfredo²

• Source: Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional. ene-jun2017, Vol. 27 Issue 49, p67-91. 23p.

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Wisconsin's 'Happy Cows'? Articulating heritage and territory as new dimensions of locality.

• Authors : Bowen, Sarah¹ ; Master, Kathryn²

Subjects: *Cultural property; *National territory; *Food industryWisconsin; United States

• Source: Agriculture & Human Values. Dec2014, Vol. 31 Issue 4, p549-562. 14p.

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Occurrence of Methicillin-Resistant Staphylococcus spp. on Brazilian Dairy Farms that Produce Unpasteurized Cheese.

• Authors : Freitas Ribeiro, Laryssa¹ (AUTHOR) ; Akira Sato, Rafael¹ (AUTHOR); de Souza Pollo, Andressa¹ (AUTHOR)

Subjects: *Cheesemaking; *Dairy farms; *CheeseSão Paulo (Brazil)

• Source: Toxins. Dec2020, Vol. 12 Issue 12, p779. 1p.

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Show Preview.

Subjects: *Trade shows; *Gourmet foods; *CrackersNew York (N.Y.)

• Source: Gourmet Retailer. Jun/Jul2013, Vol. 34 Issue 3, p45-58. 9p.

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SELLING Points.

• Authors : PETRAK, LYNN

Subjects: *Merchandising; *Cheese; *Gourmet foods

• Source: Gourmet Retailer. Apr/May2017 Supplement the Gourmet Retailer's 2017 Cheese Guide, p28-31. 3p.

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