Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk

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Elsevier

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A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressure

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

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Effect of heat treatment on the rennet clotting time of goat and cow milk

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