Microbiological Profile of Kashkaval Cheese During Production Season

Autor: Mirela Anamaria JIMBOREAN, Dorin ŢIBULCĂ, Delia MICHIU

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 91-96 (2020)

Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study was to highlight the qu

Externí odkaz: https://doaj.org/article/b679ab6c4a114fd2954c26bcd6a82d69