SNIC
SUPR
SNIC SUPR
16S rRNA amplicon sequencing of raw milk
Dnr:

SNIC 2018/8-250

Type:

SNAC Small

Principal Investigator:

Li Sun

Affiliation:

Sveriges lantbruksuniversitet

Start Date:

2018-08-16

End Date:

2019-09-01

Primary Classification:

10606: Microbiology (medical to be 30109 and agricultural to be 40302)

Webpage:

Allocation

Abstract

Manufacturers of long-ripened hard cheese worldwide share the problem with a costly variation in ripening time required to achieve the characteristic flavor of a specific cheese. The variation is partly considered to originate from the composition and properties of the raw milk, which in turn is influenced by on-farm management. Non-starter lactic acid bacteria stemming from the raw milk, especially Lactobacillus, have been identified as crucial for flavor development in cheese. Thus, the aim of this study was to explore the impact of farm management on raw milk microflora.