Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk

SIMPLE SUMMARY: Lactic acid bacteria (LAB) are the most important players to guarantee a correct cheesemaking process, and to define aroma profile and texture of the cheese. The natural prevalence of LAB in milk is variable, thus, the aim of the study was to identify the relationship between farm ma...

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Detalles Bibliográficos
Autores principales: Bava, Luciana, Zucali, Maddalena, Tamburini, Alberto, Morandi, Stefano, Brasca, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922825/
https://www.ncbi.nlm.nih.gov/pubmed/33671446
http://dx.doi.org/10.3390/ani11020522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922825/
https://www.ncbi.nlm.nih.gov/pubmed/33671446
http://dx.doi.org/10.3390/ani11020522

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