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Archives: Casi studio

24 Oct 2023

Yeast swelling in buffalo mozzarella

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24 Oct 2023

Excessive oiling off in cow mozzarella for pizza

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24 Oct 2023

Late swelling in Sardinian pecorino cheese

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24 Oct 2023

Weaving in Gorgonzola

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24 Oct 2023

Colour of the pasta in aged cheese during seasoning phase

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24 Oct 2023

Listeria contamination on taleggio surface

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24 Oct 2023

Contamination in Caciocavallo silano cheese

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24 Oct 2023

Oxidation, deconstruction of the product and absence of aroma

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24 Oct 2023

Oxidation and rancidity in sausage

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24 Oct 2023

Bacterial colony development

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