Research - Presentation by Stavros A. Zarzonis (Food Technologist - Dairy Specialist) about Cheese Microbiology. The Microflora of cheeses is a dynamic ecosystem, which has a special role in the balanced development of taste, aroma and texture in the final products. The making of each cheese starts with a very simple raw material (milk) and ends up to products with an amazing variety of flavors, characteristics and texture (growth of microflora). CHEESE MICROBIOLOGY // Copyright © 2023 STAVROS A. ZARZONIS, all rights reserved.
