Bettera, Luca

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Bettera, L., Levante, A., Bancalari, E., Bottari, B., & Gatti, M. (2023) · Frontiers in microbiology

Probiotics and Fermented FoodsMilk Quality and Mastitis in Dairy Cows

Cited by 47

High-Speed Cold Centrifugation of Milk Modifies the Microbiota, the Ripening Process and the Sensory Characteristics of Raw-Milk Hard Cheeses

D'Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M., Gobbi, S., Candotti, P., Nazzicari, N., Limbo, S., Gatti, M., et al. (2023) · Food Research International

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 10

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

Bettera, L., Levante, A., Bancalari, E., Bottari, B., Cirlini, M., Neviani, E., & Gatti, M. (2023) · Foods

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 10