Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening.
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DOI: 10.1016/j.ijfoodmicro.2021.109130
Abstract: Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production of… read more here.
Keywords: cheese making; linking lardon; lardon artisanal; cheese microbial ... See more keywords