Current Advances in Cheese Microbiology

Juan A Centeno; Javier Carballo

doi:10.3390/foods12132577

Current Advances in Cheese Microbiology

Foods. 2023 Jul 1;12(13):2577. doi: 10.3390/foods12132577.

Authors

Juan A Centeno^{1

2}, Javier Carballo^{1

2}

Affiliations

¹ Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
² Instituto de Agroecoloxía e Alimentación (IAA), University of Vigo-Campus Auga, 32004 Ourense, Spain.

Abstract

Cheese is a complex microbial ecosystem containing microorganisms that are either deliberately added or that enter milk, curd or cheese as contaminants [...].

Publication types

Editorial

Grants and funding

This research received no external funding.