Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese

Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese

Sixteen long-ripened, high-quality Cabrales cheeses from independent producers underwent a comprehensive biochemical and microbiological characterisation. Significant variations in total microbial counts and specific microbial groups were observed among the cheeses. A metataxonomic analysis identifi...

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Bibliographic Details
Main Authors: Javier Rodríguez, Paula Rosa Suárez, Souvik Das, Lucía Vázquez, Sonam Lama, Ana Belén Flórez, Jyoti Prakash Tamang, Baltasar Mayo
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
traditional cheeses
Cabrales cheese
cheese microbiota
cheese biochemistry
starters
lactic acid bacteria
Online Access:https://www.mdpi.com/2304-8158/14/13/2366
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