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Karin Hallin Saedén

affiliation not provided to SSRN

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Changes in Microbiota During the Cheese Making Process – from the Raw Milk to the Final Cheeses

Number of pages: 41 Posted: 04 Jul 2025
Mårten Hetta, Thomas Eliasson, Ås Lundh, Annika Höjer, Karin Hallin Saedén and Li Sun
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
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Abstract:

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Raw milk microbiota, cheese microbiota, mesophilic starter culture, Lactococcus lactis Lactobacillus