The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.

Rodríguez JA, Santos-Bay L, Narechania A, Carøe C, Sirén K, Mak SST, Broman Nielsen I, Ramsøe M, Pontén TS, Lillevang S, Andersen LT, Gilbert MTP

Open source

DOI: 10.1371/journal.pone.0350187
Published: 2026
Container: PloS one
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1371/journal.pone.0350187,
  title = {The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.},
  author = {Rodríguez JA and Santos-Bay L and Narechania A and Carøe C and Sirén K and Mak SST and Broman Nielsen I and Ramsøe M and Pontén TS and Lillevang S and Andersen LT and Gilbert MTP},
  year = {2026},
  journal = {PloS one},
  doi = {10.1371/journal.pone.0350187},
  url = {https://doi.org/10.1371/journal.pone.0350187}
}

RIS

TY  - JOUR
TI  - The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.
AU  - Rodríguez JA
AU  - Santos-Bay L
AU  - Narechania A
AU  - Carøe C
AU  - Sirén K
AU  - Mak SST
AU  - Broman Nielsen I
AU  - Ramsøe M
AU  - Pontén TS
AU  - Lillevang S
AU  - Andersen LT
AU  - Gilbert MTP
PY  - 2026
JO  - PloS one
DO  - 10.1371/journal.pone.0350187
UR  - https://doi.org/10.1371/journal.pone.0350187
ER  -

APA

JA, R., L, S., A, N., C, C., K, S., SST, M., I, B. N., M, R., TS, P., S, L., LT, A., & MTP, G. (2026). The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.. PloS one. https://doi.org/10.1371/journal.pone.0350187

Source records

pubmed · retrieved 2026-09-25T01:53:27.596Z