Please use this identifier to cite or link to this item:
https://www.um.edu.mt/library/oar/handle/123456789/135212| Title: | The Maltese cheeselets revolution : enhancing quality through science |
| Authors: | Mizzi, David |
| Keywords: | Cheesemaking -- Malta Dairy products -- Malta Cheese -- Microbiology |
| Issue Date: | 2024-10 |
| Publisher: | University of Malta |
| Citation: | Mizzi, D. (2025). The Maltese cheeselets revolution : enhancing quality through science. THINK Magazine, 45, 57-60. |
| Abstract: | I love Maltese cheese, from the fresh, soft tal-ilma to dried and peppered tal-bżar. Shredded on top of bread or pizza, melted into pasta sauces, or even as a snack, local cheeselets are simply wonderful. The only downside is their rather short shelf life, especially for the fresh variety. If only there were a way to make them last longer… |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/135212 |
| Appears in Collections: | Think Magazine, Issue 45 Think Magazine, Issue 45 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| THINK45-The Maltese.pdf | 677.08 kB | Adobe PDF | View/Open |
Items in OAR@UM are protected by copyright, with all rights reserved, unless otherwise indicated.