Raw Milk Cheeses
Author:
Publisher
Elsevier
Reference123 articles.
1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001
2. Cheese-associated outbreaks of human illness in the United States, 1973–1992: sanitary manufacturing practices protect consumers;Alterkruse;J. Food Prot.,1998
3. A study of the heat stabilities of a number of indigenous milk enzymes;Andrews;J. Dairy Res.,1987
4. Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses;Andrighetto;Int. Dairy J.,2002
5. The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk;Bachmann;J. Dairy Sci.,1995
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