Factors related to ripening of artisanal cheeses which have depletive effects on pathogenic microorganisms – a review
The manufacture and sale of artisanal raw milk cheeses have been growing continuously due to their variation and flavor intensity compared to pasteurized milk cheeses. The development of flavor and aroma in raw milk cheese occurs mainly due to the diversified endogenous microbiota and natural milk e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2022-03-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/910 |