@article{article544b2bc0,
title   = {Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells},
author = {Vianna, P. C. B. and Mazal, G. and Santos, Marcos Veiga dos and Bolini, H. M. A. and Gigante, Mirna Lúcia},
year = {2008},
doi = {10.3168/jds.2007-0639},
journal   = {Journal of Dairy Science}
}