Funder
Rural Development Administration
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Reference17 articles.
1. Korea Dairy Industries Association. Dairy statistics [Internet].
2021 [cited 2022 Sep 19]. Available from: http://www.koreadia.or.kr/file/statistics
2. Engels WJM. Volatile and non-volatile compounds in ripened cheese:
their formation and their contribution to flavour. Wageningen, Netherland:
Wageningen University & Research; 1997.
3. Brooks JC, Martinez B, Stratton J, Bianchini A, Krokstrom R, Hutkins
R. Survey of raw milk cheeses for microbiological quality and prevalence of
foodborne pathogens. Food Microbiol. 2012;31:154-158. 10.1016/j.fm.2012.03.013
22608218
4. Kure CF, Skaar I. The fungal problem in cheese industry. Curr Opin
Food Sci. 2019;29:14-19. 10.1016/j.cofs.2019.07.003
5. Serra R, Abrunhosa L, Kozakiewicz Z, Venâncio A, Lima N. Use of
ozone to reduce molds in a cheese ripening room. J Food Prot. 2003;66:2355-2358.
10.4315/0362-028X-66.12.2355
14672237