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You are already at the latest version 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 This work aims at tackling such challenges in Pico cheese, by addressing outdated PDO criteria, the need to tackle coagulase-positive staphylococci (CoPS) and to promote circular economy by upgrading cheese whey.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
