Pescinelli, A.C.G., Chinaque, L.C., Sá, A.C. de, Santomauro, R.A., Teixeira, W.S.R., Alves, L.C.F.R., Cerqueira-Cézar, C.K., Caron, E.F.F., Sampaio , A.N. da C.E., Possebon, F.S., Pereira, J.G. e Martins, O.A. 2025. Comparison of Physicochemical, Textural, Ripening, and Microbiological Properties of Cheeses Produced from Buffalo and Cow Milk. Food Science and Technology. 45, (out. 2025). DOI:https://doi.org/10.5327/fst.518.