Survival of Salmonella enteritidis during the manufacture of Feta cheese made of pasteurized ewe's milk-Reference-Cited by-同舟云学术

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Survival of Salmonella enteritidis during the manufacture of Feta cheese made of pasteurized ewe's milk

Published:1993-01 Issue:1 Volume:148 Page:66-73
ISSN:0232-4393
Container-title:Zentralblatt für Mikrobiologie
language:en
Short-container-title:Zentralblatt für Mikrobiologie

Author:

Maipa V.,Papadopoulou C.,Pappas C.,Dimitriou D.,Voutsinas L.,Malatou H.

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences,General Medicine

Reference32 articles.

1. British Standards Institution. Gerber method for the determination of fat in milk and milk products;Anonymous;Br. Stand. 696,1955

2. International Dairy Federation. Determination of dry matter in cheese and processed cheese;Anonymous,1958

3. Food and Beverage Code. Section A. Article 83;Anonymous,1977

4. Collaborative study on the isolation of salmonella from artificially contaminated milk powder;Beckers;J. Appl. Bact.,1985

5. Salmonellae in food;Browmer;A review. J. Milk Food Technol.,1965

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1. Survey on husbandry and cheese manufacturing practices in small ruminants' farmhouse dairies in Central Italy;VET ITAL;2023

2. Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics;Microorganisms;2022-05-23

3. Salmonella spp. (S. Enteritidis, S. Typhimurium) as foodborne pathogens;CABI Compendium;2022-01-07

4. White brined cheeses: A diachronic exploitation of small ruminants milk in Greece;Small Ruminant Research;2011-11

5. Survival ofSalmonella enteritidisand changes in pH and organic acids in grated carrots inoculated or not withLactobacillussp and stored under different atmospheres at 4 °C;Journal of the Science of Food and Agriculture;2002-06-18

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