MICROBIAL FINGERPRINTS: COMPARISON BETWEEN COW AND SHEEP CHEESES
The aim was therefore to characterize and compare the bacterial community of artisan cheeses produced with bovine and ovine milk by sequencing the V3-V4 region of the 16S rRNA gene. A total of 29 cheese samples were analyzed: 14 made with sheep's milk (SHC), from the states of Rio Grande do Sul, Santa Catarina, and Parana, aged between 45 and 500 days; 14 with bovine milk (CC); and one mixed sample (SCC).