Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1154508
Abstract: In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected… read more here.
Keywords: culture; natural adjunct; production; milk microbiota ... See more keywords