Microbial Diversity in Raw and Pasteurized Milk with Terminal Restriction Fragment Length Polymorphism (T-RFLP)
Abstract In this thesis, a molecular PCR-based method was used to study the bacterial diversity in milk. The aim was to compare the microbiota of traditionally pasteurized milk with milk treated with a novel pasteurization technique, using terminal restriction fragment length polymorphism (T-RFLP). A second aim was to analyze the microbial composition of cheese produced from the two milk variant