Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

By Alonso-Calleja C.   Carballo J.   Capita R.   Bernardo A.   García-López M.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 3, 2002-05 ,pp. : 222-232

Academic Press

Access to resources Recommend Favorite

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

By Calzada Javier   Olmo Ana   Picon Antonia   Gaya Pilar   Nuñez Manuel  

Food and Bioprocess Technology, Vol. 7, Iss. 5, 2014-05 ,pp. : 1404-1413

Springer Publishing Company

Access to resources Recommend Favorite

Evaluation of the Spiral Plating Method for the Enumeration of Microorganisms throughout the Manufacturing and Ripening of a Raw Goat's Milk Cheese

By Alonso-Calleja Carlos   Carballo Javier   Capita Rosa   Bernardo Ana   García-López María Luisa  

Journal of Food Protection, Vol. 65, Iss. 2, 2002-02 ,pp. : 339-344

International Association for Food Protection

Access to resources Recommend Favorite

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

By Samelis John   Lianou Alexandra   Kakouri Athanasia   Delbès Céline   Rogelj Irena   Bogovič-Matijašić Bojana   Montel Marie-Christine  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 783-790

International Association for Food Protection

Access to resources Recommend Favorite

Formation of Biogenic Amines in Raw Milk Hispánico Cheese Manufactured with Proteinases and Different Levels of Starter Culture

By Fernández-García E.   Tomillo J.   Muñez M.  

Journal of Food Protection, Vol. 63, Iss. 11, 2000-11 ,pp. : 1551-1555

International Association for Food Protection

Access to resources Recommend Favorite