Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheeseCaractéristiques technologiques, microbiologiques et chimiques du Pannerone, un fromage italien traditionnel au lait cru.

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Figure 2.

Evolution of pH during the first 6 days from cheese-making of experimental Pannerone cheeses incubated at 4, 20, 25, 30 (control) and 38 °C.

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