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2. Occurrence of Streptococcus D and Escherichia coli in Greek ‘Feta’ cheese and their significance to the hygienic quality of product;Artavaris;Delt. Hell. Kteniatr. Hetair.,1986
3. Basic Food Microbiology;Banwart,1981
4. The effect of pH on the initiation of growth of cottage cheese spoilage bacteria;Brocklehurst;Int. J. Food Microbiol.,1988
5. Factors affecting the microbiological quality of burgos and Villalon cheeses at the retail level;Chavarri;J. Food Protect.,1985