Article

Microbes from raw milk fermented dairy products

2002-01-01

Abstract excerpt

Milk has a high nutritive value, not only for the new-born mammal and for the human consumer, but also for microbes. Raw milk kept at room temperature will be liable to microbial spoilage. After some days, the milk will spontaneously become sour. This is generally due to the activity of lactic acid bacteria. A flora of these bacteria may develop, which can be transferred deliberately to fresh milk in order to main...

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Literature Corpus work: 04f1ac8a-2e95-587a-b36f-ccdfbc7c69dc
DOI: 10.1016/s0958-6946(01)00151-0

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