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

Population Levels, Species, and Characteristics of Micrococcaceae during the Manufacturing and Ripening of Armada-Sobado Hard Goat's Milk Cheese

By Tornadijo María E.   Fresno José M.   Carballo Javier   Sarmiento Roberto Martín  

Journal of Food Protection, Vol. 59, Iss. 11, 1996-11 ,pp. : 1200-1207

International Association for Food Protection

Access to resources Recommend Favorite

Important Vectors for Listeria monocytogenes Transmission at Farm Dairies Manufacturing Fresh Sheep and Goat Cheese from Raw Milk

By Schoder Dagmar   Melzner Daniela   Schmalwieser Alois   Zangana Abdoulla   Winter Petra   Wagner Martin  

Journal of Food Protection, Vol. 74, Iss. 6, 2011-06 ,pp. : 919-924

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

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