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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