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Publications by María Benedicta Bottini-Luzardo

Evaluation of Milk Composition and Fresh Soft Cheese From an Intensive Silvopastoral System in the Tropics

Dairy Science and Technology

English

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Tropical Grasslands - Forrajes Tropicales

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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

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Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

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Fresh Cheese Production on the Basis of Milk-Protein Coaggregates

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Preparation of Fresh Cheese From Caprine Milk as a Model for the Reduction of Allergenicity

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Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures

African Journal of Food Science and Technology

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Differentiation of Sheep Milk and Cheese Based on Quality and Composition

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Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

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