Microbial benefits and risks of raw milk cheese

Volume: 63, Issue: 63, Pages: 201 - 215
Published: May 1, 2016
Abstract
null null Consumer preference for raw milk cheese is continually growing, owing to its more intense and varied flavor than pasteurized milk cheese. Flavor development in raw milk cheese is mainly governed by its naturally existing microbial community, which also contributes to the inhibition of food-borne pathogenic bacterial growth. Lactic acid bacteria, the dominant indigenous microorganisms of raw milk cheese, produce pathogen-inhibiting...
Paper Details
Title
Microbial benefits and risks of raw milk cheese
Published Date
May 1, 2016
Volume
63
Issue
63
Pages
201 - 215
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