Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk

SIMPLE SUMMARY: Raw cheeses have gained the preference of some consumers because of their intense and stronger taste compared with that of pasteurised cheeses. The pasteurization of raw milk causes the inactivation of the pathogenic and beneficial microorganisms of milk and of enzymes such as protea...

Descripción completa

Detalles Bibliográficos
Autores principales: Sakaridis, Ioannis, Psomas, Evdoxios, Karatzia, Maria-Anastasia, Samouris, Georgios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609050/
https://www.ncbi.nlm.nih.gov/pubmed/36288182
http://dx.doi.org/10.3390/vetsci9100569

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609050/
https://www.ncbi.nlm.nih.gov/pubmed/36288182
http://dx.doi.org/10.3390/vetsci9100569

Ejemplares similares