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Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils.

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Title: Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils.
Authors: do Nascimento, Aline Luiza1 (AUTHOR), da Silva, Cristina B.1,2 (AUTHOR), Santos, Ana Luiza de Freitas dos1,3 (AUTHOR), Danieli, Beatriz1,4 (AUTHOR), Klein, Bruna2,5 (AUTHOR), Bavaresco, Lucas Henrique1 (AUTHOR), Zampar, Aline1,2 (AUTHOR), Endres, Creciana Maria3 (AUTHOR), Faion, Andréia Maria4 (AUTHOR), Andrade, Nathália Coelho5 (AUTHOR), Dognini, Jocinei5 (AUTHOR), Schogor, Ana Luiza Bachmann1 (AUTHOR) ana.schogor@udesc.br
Source: Dairy. Feb2026, Vol. 7 Issue 1, p14. 20p.
Database: Academic Search Ultimate
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An: 192097223
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  Data: Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils.
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  Data: <searchLink fieldCode="JN" term="%22Dairy%22">Dairy</searchLink>. Feb2026, Vol. 7 Issue 1, p14. 20p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192097223
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        Value: 10.3390/dairy7010014
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        Text: English
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      – TitleFull: Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils.
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              M: 02
              Text: Feb2026
              Type: published
              Y: 2026
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