Figure 4 - available via license: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
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Colonization beginning of mite A. siro on the rind surface of Alpine cheese: 1 -area of mycelium consumption of moulds.
Source publication
The nutritional and biological values of craft hard cheeses made from raw goat milk, in combination with their unique flavor characteristics, increase consumer demand and expand their range on the market. Production of such cheeses is concentrated on small farms and is becoming increasingly common in Ukraine. Ripening of such hard cheeses made from...
