The Centre of Excellence for Raw-Milk Products in the Canton of Fribourg is endeavouring to enrich and expand the microbiota of raw-milk cheeses by means of a simple practical method. ➡️https://t.co/4t8brshwCF #VersuchsstationAgroscope #StationdEssaisAgros
RT @BetteraLuca: While expert #cheesemakers commonly domesticate natural acidifying cultures, there use of a natural aromatic culture is no…
RT @BetteraLuca: While expert #cheesemakers commonly domesticate natural acidifying cultures, there use of a natural aromatic culture is no…
RT @FrontMicrobiol: New Research: Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk c…