Abstract:Background: The appreciation of microbial milk communities, in order to promote useful flora and inhibit pathogenic one, has become one of the key factors in controlling the quality of cheeses.Methods: In this context, an approach to assess the bacterial flora of raw cow’s milk, was tested in 05 wilayas in north-western Algeria, on the one hand by a preliminary count of total flora and a phenotypic characterization based on morphological criteria and on the other hand by a genotypic identification of selected … Show more
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