Microbiological characteristics of cheeses aged in animal skins and natural caves
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DOI: 10.15567/mljekarstvo.2025.0401
Abstract: This review investigates the microbial communities present in cheeses aged in animal skin sacks and natural caves. These traditional aging techniques preserve cultural practices and contribute to the unique flavours and textures of cheese. Analysis… read more here.
Keywords: aged cheeses; aged animal; cheeses aged; natural caves ... See more keywords