Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden
This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2012-06-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/6428 |