Table 1_Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms.xlsx

Table 1_Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms.xlsx

Introduction<p>Vorarlberger Alpkäse (VA) is a Protected Designation of Origin (PDO) Austrian heritage cheese produced from raw milk during the summer grazing period in the Alps. In addition to conducting clinical examinations of cows whose raw milk is used for VA cheese production, this study...

Szczegółowa specyfikacja

Zapisane w:
Opis bibliograficzny
1. autor: Johannes Josef Künz (22045286) (author)
Kolejni autorzy: Franz-Ferdinand Roch (9218387) (author), Monika Dzieciol (6578354) (author), Dmijtri Sofka (22045289) (author), Friederike Hilbert (5573018) (author), Evelyne Selberherr (9581465) (author)
Wydane: 2025
Hasła przedmiotowe:
Microbiology
cheese ripening
microbial dynamics
alpine pasture
raw milk
microbial community
traditional cheeses
dairy
milk microbiota
Etykiety: Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!

Podobne zapisy