PALEARI M.A, SONCINI G, BERETTA G, ALDRIGHI M, MORETTI V.M. (1995). Taxonomical and biochemical study of lactic acid bacteria from "Quartirolo di Monte" cheese. MICROBIOLOGIE, ALIMENTS, NUTRITION, vol. 13, p. 171-175, ISSN: 0759-0644

The autochthonous bacterial flora of both raw whole milk and 60 days matured Quartirolo di Monte cheese was identified and several of the metabolic characteristics like acidifying, proteolytic and lipolytic activities were studied. The results will be used to prepare mixtures of autochthonous starter cultures for the curdling of raw milk for Quartirolo di Monte cheese making. Thus the quality of this tasty cheese will be standardized but without lessening the typical organoleptic characteristics