Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiol...

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Vydáno v:Food Sci Anim Resour
Hlavní autoři: Park, Wonseo, Yoo, Jayeon, Oh, Sangnam, Ham, Jun-sang, Jeong, Seok-geun, Kim, Younghoon
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2019
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6728813/
https://ncbi.nlm.nih.gov/pubmed/31508589
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e49
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