ArticleFoods (Basel, Switzerland)2025
Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Artisanal cheeses face unique challenges due to changes in the present approaches to food safety, health, and environmental sustainability. This work aims at tackling such challenges in Pico cheese, by addressing outdated PDO criteria, the need to tackle coagulase-positive staphylococci (CoPS) and to promote circular economy by upgrading cheese whey. Model raw- and pasteurized milk cheeses were prepared with autochthonous lactic acid bacteria (LAB) as inoculants and analyzed for their composition, proteolysis, and microbiological parameters. CoPS were isolated and the risks they pose in terms of One Health evaluated by assessing phenotypic virulence factors and antibiotic resistance patterns. To assess the potential of autochthonous LAB for controlling CoPS, a challenge test was performed. Probiotic
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.