| microbial diversity and dynamics during the production of may bryndza cheese. | diversity and dynamics of microbial cultures were studied during the production of may bryndza cheese, a traditional slovak cheese produced from unpasteurized ewes' milk. quantitative culture-based data were obtained for lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, e. coli, staphylococci, coagulase-positive staphylococci, yeasts, fungi and geotrichum spp. in ewes' milk, curd produced from it and ripened for 0 - 10 days, and in bryndza cheese produced from the curd, in th ... | 2014 | 24291178 |