Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms

IntroductionVorarlberger Alpkäse (VA) is a Protected Designation of Origin (PDO) Austrian heritage cheese produced from raw milk during the summer grazing period in the Alps. In addition to conducting clinical examinations of cows whose raw milk is used for VA cheese production, this study investiga...

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Detalhes bibliográficos

Principais autores:	Johannes Josef Künz, Franz-Ferdinand Roch, Monika Dzieciol, Dmijtri Sofka, Friederike Hilbert, Evelyne Selberherr
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2025-08-01
coleção:	Frontiers in Microbiology
Assuntos:	cheese ripening microbial dynamics alpine pasture raw milk microbial community traditional cheeses
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1617995/full
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