The multidisciplinary research group Lactiker – Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) characterizing the biochemical, microbiological and technological processes involved in cheese manufacturing that have a direct impact on its technological, nutritional and sensory quality, as well as on its food safety status. The aim is to provide the cheesemaking industry with the information it requires to ensure safe, high-quality products.
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Source: Phys.org