Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms

Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms

IntroductionVorarlberger Alpkäse (VA) is a Protected Designation of Origin (PDO) Austrian heritage cheese produced from raw milk during the summer grazing period in the Alps. In addition to conducting clinical examinations of cows whose raw milk is used for VA cheese production, this study investiga...

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Bibliographic Details
Main Authors: Johannes Josef Künz, Franz-Ferdinand Roch, Monika Dzieciol, Dmijtri Sofka, Friederike Hilbert, Evelyne Selberherr
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-08-01
Series:Frontiers in Microbiology
Subjects:
cheese ripening
microbial dynamics
alpine pasture
raw milk
microbial community
traditional cheeses
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1617995/full
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https://www.frontiersin.org/articles/10.3389/fmicb.2025.1617995/full

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