Most Bacteria From Craft Goat’s Cheese Come From Lactic Acid And Could Be Very Beneficial For Health
Researchers at the department of Microbiology of the University of Granada have carried out an analysis of the DNA extracted from different varieties of craft goat’s cheese, determining that most of them belong to the group of lactic bacteria, which could have important technological and functional properties, and be even beneficial for health. The doctoral thesis by Antonio M.
