Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese
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DOI: 10.1007/s13197-019-03664-2
Abstract: Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin… read more here.
Keywords: green propolis; type cheese; surface gorgonzola; gorgonzola type ... See more keywords