Natural Preservatives in Cheese

As cheese ripens, its microbial population changes; the number of the initial starter culture organisms diminishes and secondary opportunists multiply as conditions become more favorable for them. This second wave of non-starter (NS) bacteria mainly comprises mesophilic lactic acid bacteria (NS-LAB) and they are usually considered welcome in the cheese-making process since they often contribute Read the rest of this article

The post Natural Preservatives in Cheese appeared first on Accelerating Science.


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