Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach
{{output}}
Autochthonous whey-based (scotta-innesto) starters are increasingly recognized as a valuable resource to preserve microbial biodiversity and sensory identity in hard sheep milk cheeses produced under PDO-type specifications. In this study, two indigenous scott... ...
