Animal Science and Food Technology

Tatyana Naumenko

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Microbiome of Kraft soft cheeses made from raw goat milk during ripening


Viktor Davydovych, Larysa Shevchenko, Vita Mykhalska, Oksana Pylypchuk, Tatyana Naumenko
Keywords: Feta cheese; Chèvre cheese; mesophilic aerobic and facultative anaerobic microorganisms; lactic acid bacteria; moulds; yeasts

Davydovych, V., Shevchenko, L., Mykhalska, V., Pylypchuk, O., & Naumenko, T. (2025). Microbiome of Kraft soft cheeses made from raw goat milk during ripening. Animal Science and Food Technology, 16(3), 105-120. https://doi.org/10.31548/animal.3.2025.105