ArticleFoods (Basel, Switzerland)2026
Impact of Manufacturing Stages and Processing Scales on the Microbial Profile of Hurood.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Microbiota and Cheese Quality.Foods (Basel, Switzerland) · 2026Article
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11 authors.
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Abstract
Traditional cheese products harbor complex microbial communities that influence their quality and safety. However, the effects of processing scale and manufacturing stage on the microbial profile of hurood, a traditional Mongolian cheese, remain poorly understood. This study examined microbial indicators, community composition, and succession dynamics across four manufacturing stages (raw milk, yogurt, whey, and hurood) and three processing scales (pastoral household, workshop, and factory) using plate counting and 16S rRNA gene amplicon sequencing. Twenty-four samples were collected from Xilin Gol, Inner Mongolia. Total aerobic plate counts and coliform counts decreased significantly from raw milk (7.30 and 4.49 log CFU/g, respectively) to hurood (2.02 and 0.34 log CFU/g, respectively;
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