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Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review

Paúl F Cuevas-González1, Ricardo Reyes-Díaz1, Lourdes Santiago-López1

  • 1Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera Gustavo Enrique Astiazarán Rosas No. 46. Col. La Victoria, Hermosillo, Sonora 83304, México.

Food Research International (Ottawa, Ont.)
|September 4, 2024
PubMed

Keywords:
Microbiological qualityNative lactic acid bacteriaSafetyartisanal Mexican cheeses

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