Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state...

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Bibliografische gegevens
Gepubliceerd in:Front Microbiol
Hoofdauteurs: Pineda, Ana Paulina Arellano, Campos, Gabriela Zampieri, Pimentel-Filho, Natan Jesus, Franco, Bernadette Dora Gombossy de Melo, Pinto, Uelinton Manoel
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Frontiers Media S.A. 2021
Onderwerpen:
Microbiology
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8093504/
https://ncbi.nlm.nih.gov/pubmed/33959118
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.666922
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