Cheese Microbial Ecology and Safety
Author:
Affiliation:
1. Department of Food Technology; National Institute of Agricultural and Food Research and Technology (INIA); Madrid Spain
Publisher
John Wiley & Sons, Ltd
Reference183 articles.
1. The manufacture of Ras cheese from gamma irradiated milk;Abd El Baky;Food Chemistry,1986
2. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses;Addis;International Journal of Food Microbiology,2001
3. Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening;Arfi;International Dairy Journal,2005
4. Behaviour of hemorrhagic Escherichia coli O157:H7 during the manufacture of Cottage cheese;Arocha;Journal of Food Protection,1992
5. Effects of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;International Dairy Journal,2005
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