Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese

The maturation of a traditional Swedish long-ripened cheese has shown increasing variation in recent years and the ripening time is now generally longer than in the past. While the cheese is reliant on non-starter lactic acid bacteria for the development of its characteristic flavour, we hypothesise...

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Detalles Bibliográficos
Autores principales: Sun, Li, Höjer, Annika, Johansson, Monika, Saedén, Karin Hallin, Bernes, Gun, Hetta, Mårten, Gustafsson, Anders H., Dicksved, Johan, Lundh, Åse
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606660/
https://www.ncbi.nlm.nih.gov/pubmed/37893689
http://dx.doi.org/10.3390/foods12203796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606660/
https://www.ncbi.nlm.nih.gov/pubmed/37893689
http://dx.doi.org/10.3390/foods12203796

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