Miguel Anchundia

Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review

Fresh cheeses are highly perishable dairy products due to their high moisture content, pH, and other intrinsic characteristics that support microbial growth. This scoping review synthesized the available evidence on spoilage-associated bacteria in fresh cow cheeses, the physicoch...