Unidad de Cultura Científica y de la Innovación

A study carried out by the University of Cordoba and the University of Burgos to understand the food safety of soft and cured cheeses found that storage at room temperature does not compromise food safety with respect to the presence of Listeria monocytogenes in both types of cheeses, compared to refrigeration, nor does the reduction of salt in soft cheeses in the range studied.

A study by the UCO and the University of Leon reveals that milk pH is a characteristicthat should be incorporated into the improvement programme for the enhancement of the Churra sheep's milk used for cheese production