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Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
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 cultures. This research aimed to investig...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10169670/ https://www.ncbi.nlm.nih.gov/pubmed/37180227 http://dx.doi.org/10.3389/fmicb.2023.1154508 |