Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd

Journal of Dairy Science

Volumn 94, Issue 10, 2011, Pages 4766-4776

  Campos, G ^a   Robles, L ^a   Alonso, R ^a   Nunez M ^a   Picon, A ^a  

^a INIA   (Spain)

Author keywords

16S rDNA gene; Microbial dynamics; Mixed milk cheese; Temporal temperature gradient gel electrophoresis analysis

Indexed keywords

RNA 16S;

ANIMAL; ARTICLE; BACTERIAL LOAD; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; BIODIVERSITY; CATTLE; CHEESE; ENZYMOLOGY; FOOD HANDLING; FOOD STORAGE; FREEZING; GENETICS; GOAT; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; METHODOLOGY; MICROBIOLOGY; MILK; PH; STANDARD; TIME;

ANIMALS; BACTERIA; BACTERIAL LOAD; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; CATTLE; CHEESE; FOOD HANDLING; FOOD STORAGE; FREEZING; GOATS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LEUCONOSTOC; MILK; RNA, RIBOSOMAL, 16S; TIME FACTORS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC PSEUDOMESENTEROIDES;

EID: 80053260084     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-4077     Document Type: Article

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