Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk
The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was aimed to observe microbial dynamics of Bulgar...
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| Format: | Article |
| Language: | English |
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Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
2020-12-01
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| Series: | Bulgarian Journal of Veterinary Medicine |
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