Microbial diversity and dynamics during the production of May bryndza cheese.

@article{Pangallo2014MicrobialDA,
  title={Microbial diversity and dynamics during the production of May bryndza cheese.},
  author={Domenico Pangallo and Nikoleta {\vS}akov{\'a} and Janka Koreňov{\'a} and Andrea Pu{\vs}k{\'a}rov{\'a} and Lucia Krakov{\'a} and Ľubom{\'i}r Val{\'i}k and Tom{\'a}{\vs} Kuchta},
  journal={International journal of food microbiology},
  year={2014},
  volume={170},
  pages={38-43}
}
Diversity and dynamics of microbial cultures were studied during the production of May bryndza cheese, a traditional Slovak cheese produced from unpasteurized ewes' milk. Quantitative culture-based data were obtained for lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, staphylococci, coagulase-positive staphylococci, yeasts, fungi and Geotrichum spp. in ewes' milk, curd produced from it and ripened for 0 - 10 days, and in bryndza cheese produced from the curd, in… CONTINUE READING
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