Raul Cabrera-Rubio

Jan 20, 2024 | mdpi.com | Raul Cabrera-Rubio |Kaci Pickett-Nairne |Sonia González-Solares |Maria Carmen Collado

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Sep 19, 2023 | mdpi.com | Raul Cabrera-Rubio |Daniel O’Sullivan |Ziba Güley |Vincenzo Fallico

1. IntroductionMicroorganisms play significant roles during both production and ripening of cheese and contribute to the development of flavor, aroma and texture. Type, diversity, number and population dynamics of microorganisms in cheese vary according to the quality of raw milk, whether raw or pasteurized milk is used, starter culture combination, manufacturing technology and hygienic, environmental and ripening conditions [1].