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Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: Effect of farm characteristics and practices

  • Published:2010-01 Issue:1 Volume:93 Page:134-147
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

D’Amico D.J.,Donnelly C.W.

Funder

USDA-Animal and Plant Health Inspection Service

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. American Cheese Society. 2009. Definition of terms. http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=51 Accessed Apr. 20, 2009.

2. Microbiological and chemical quality of raw milk in New York State;Boor;J. Dairy Sci.,1998

3. Low incidence of foodborne pathogens of concern in raw milk utilized for farmstead cheese production;D’Amico;J. Food Prot.,2008

4. A Belgian survey of hygiene indicator bacteria and pathogenic bacteria in raw milk and direct marketing of raw milk farm products;De Reu;J. Food Saf.,2004
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