• Bernese Alp Cheese is a very diverse product, however the bacterial diversity of its dough is surprisingly low • The natural whey culture used in its production is very resilient to phages and stable during an entire alp season • Lessons learnt from these samples allow us to understand bacterial dynamics in more complex ecosystems
Schmidt R., Somerville V., Berthoud-dit-Gallon Marchand H., Guggenbühl B., Gschwend F., Arias E.
The sensory and microbial diversity of Bernese Alp Cheese.
In: 13th FACEnetwork Meeting. 11. October, Grangeneuve (CH). 2023.
Download inglese (426 kB)
ID pubblicazione (Codice web): 54363 Inviare via e-mail
