Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investig...

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Bibliographic Details
Main Authors: Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-04-01
Series:Frontiers in Microbiology
Subjects:
cheese quality
raw milk cheese
natural milk culture
NSLAB
fermented food
microbial communities
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1154508/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1154508/full

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