Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.

Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter

Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter.

Afiliação

Bettera L; Department of Food and Drug, University of Parma, Parma, Italy.
Dreier M; Agroscope, Bern, Switzerland.
Schmidt RS; Agroscope, Bern, Switzerland.
Gatti M; Agroscope, Bern, Switzerland.
Berthoud H; Department of Food and Drug, University of Parma, Parma, Italy.
Bachmann HP; Agroscope, Bern, Switzerland.

Front Microbiol ; 14: 1154508, 2023.

Article em En | MEDLINE | ID: mdl-37180227

Palavras-chave

NSLAB; cheese quality; fermented food; microbial communities; natural milk culture; raw milk cheese

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Guideline Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Itália

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