Characterization of bacterial communities during bovine raw milk and artisanal uncooked pressed cheese production: Implications for dairy products safety and quality
Résumé
The link between the composition of bacterial communities and the potential contamination of dairy products by bacterial pathogens remains unclear (1). The sources of bacterial contamination of artisanal uncooked pressed cheese (UPC) and the risk factors during farming, milking and processing require further investigation.
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