Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.

Foods · 2025 · PMC12248980 · PMID 40647120

Europe PMC DOI

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may be significantno p-value reported

In addition, their influence on the development of the sensory characteristics of the cheese may be significant as they are one of the predominant microbial groups during the ripening process [ 7 ].

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