Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicro...

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Detalles Bibliográficos
Autores principales: Silva, Beatriz Nunes, Teixeira, José António, Cadavez, Vasco, Gonzales-Barron, Ursula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486694/
https://www.ncbi.nlm.nih.gov/pubmed/37685139
http://dx.doi.org/10.3390/foods12173206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486694/
https://www.ncbi.nlm.nih.gov/pubmed/37685139
http://dx.doi.org/10.3390/foods12173206

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