Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiol...

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Detalles Bibliográficos
Autores principales: Park, Wonseo, Yoo, Jayeon, Oh, Sangnam, Ham, Jun-sang, Jeong, Seok-geun, Kim, Younghoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728813/
https://www.ncbi.nlm.nih.gov/pubmed/31508589
http://dx.doi.org/10.5851/kosfa.2019.e49

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728813/
https://www.ncbi.nlm.nih.gov/pubmed/31508589
http://dx.doi.org/10.5851/kosfa.2019.e49

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