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.

Afiliación

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 en En | MEDLINE | ID: mdl-37180227

Palabras clave

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

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Tipo de estudio: Guideline Idioma: En Revista: Front Microbiol Año: 2023 Tipo del documento: Article País de afiliación: Italia

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