Text written in Basque and translated automatically by Elia without any subsequent editing. SEE ORIGINAL
Ecosphere - The microbiota of Idiazabal cheese
The team of UPV/EHU researcher Gorka Santamarina investigates the microbial community that contains Idizabal cheeses. The activity of these microbes gives the cheese its taste, aroma and quality. This community is not yet fully explored. Santamarina explains to us how much we know and how there are differences between the cheeses of the producers.
Buletina
Bidali zure helbide elektronikoa eta jaso asteroko buletina zure sarrera-ontzian
Teknopolis
