Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese

Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, <i>Pseudomonas fluorescens</i> is particularly concerning due to thermostable enzymes that impair the texture,...

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Autores principales:	Simone Lopes, Manuela Vida, Cláudia Correia, Jaime Fernandes, Sandra Gomes, Ana Fernando, Rafael Tabla, Nuno Alvarenga
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-11-01
Colección:	Microorganisms
Materias:	raw milk cheese <i>Pseudomonas fluorescens</i> sodium chloride and microbial spoilage
Acceso en línea:	https://www.mdpi.com/2076-2607/13/12/2693
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