In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening
Sign Up to like & getrecommendations! Published in 2021 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.01524-21
Abstract: This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their… read more here.
Keywords: wooden shelves; surface; traditional cheese; pathogenic bacteria ... See more keywords
Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1020934
Abstract: Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally… read more here.
Keywords: bio production; production lactic; production; lactic lactobionic ... See more keywords