Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese
Throughout the 20th century, especially in the United States, sanitation practices, pasteurization of milk, and the use of commercial defined-strain starter cultures have enhanced the safety and consistency of cheese. However, these practices can reduce cheese microbial diversity.
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
American Society for Microbiology
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/50e085db0c7742629f36ecd589bad363 |
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