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published in life

Using molds in cheese production

The typical colour, smell and taste of some kinds of cheese (blue cheese, Stilton ……) is due to the action of mildews of the genus Penicillium, which interact with the casein-transformation processes.

With the sponsorship of the Italian Ministry of Education, Universities and Research
 
Eni S.p.A. - P.IVA 00905811006