mSystems (Oct 2021)

Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese

  • Lang Sun,
  • Dennis J. D’Amico

DOI
https://doi.org/10.1128/mSystems.00830-21
Journal volume & issue
Vol. 6, no. 5

Abstract

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Throughout the 20th century, especially in the United States, sanitation practices, pasteurization of milk, and the use of commercial defined-strain starter cultures have enhanced the safety and consistency of cheese. However, these practices can reduce cheese microbial diversity.