Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

By Medina Roxana   Katz Marta   Gonzalez Silvia   Oliver Guillermo  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 559-563

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of Staphylococcus aureus Strains Isolated from Raw Milk Utilized in Small-Scale Artisan Cheese Production

By D'amico Dennis J.   Donnelly Catherine W.  

Journal of Food Protection, Vol. 74, Iss. 8, 2011-08 ,pp. : 1353-1358

International Association for Food Protection

Access to resources Recommend Favorite

Influence from Raw Milk Flora on Cheese Ripening Studied by Different Treatments of Milk to Model Cheese

By Skeie S.   Ardö Y.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 7, 2000-11 ,pp. : 499-505

Academic Press

Access to resources Recommend Favorite

Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

By Kafili Tiva  

European Food Research and Technology A, Vol. 229, Iss. 1, 2009-05 ,pp. : 83-92

Springer Publishing Company

Access to resources Recommend Favorite

Detection and Survival of Toxoplasma gondii in Milk and Cheese from Experimentally Infected Goats

By Dubey J. P.   Verma S. K.   Ferreira L. R.   Oliveira S.   Cassinelli A. B.   Ying Y.   Kwok O. C. H.   Tuo W.   Chiesa O. A.   Jones J. L.  

Journal of Food Protection, Vol. 77, Iss. 10, 2014-10 ,pp. : 1747-1753

International Association for Food Protection

Access to resources Recommend Favorite