TRIPALDI, C.; PALOCCI, G.; GARAVALDI, A.; BOGDANOVA, T.; BILEI, S. Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat’s cheese. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 416–423, 2015. DOI: 10.14674/1120-1770/ijfs.v372. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/372. Acesso em: 30 apr. 2026.