Works matching DE "RAW milk cheese"
Results: 84
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland.
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- Italian Journal of Food Safety, 2018, v. 7, n. 2, p. 110, doi. 10.4081/ijfs.2018.7337
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Prevalence and molecular characterisation of Shiga toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy.
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- Italian Journal of Food Safety, 2016, v. 5, n. 1, p. 4, doi. 10.4081/ijfs.2016.4566
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk.
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- Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 222, doi. 10.4081/ijfs.2014.4586
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HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
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- Journal of Dairy Research, 2007, v. 74, n. 3, p. 276, doi. 10.1017/S0022029907002488
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Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
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- Journal of Dairy Research, 2006, v. 73, n. 3, p. 264, doi. 10.1017/s0022029906001804
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RIPENING OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED FROM RAW OR PASTEURIZED MILK: EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON MINERAL CONTENT.
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- Innovative Romanian Food Biotechnology, 2014, v. 14, p. 26
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THE ANALYSIS OF PHYSICAL -- CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 263
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PCR verification of microplate phenotypic system identification for LAB from traditional Western Balkan raw milk cheeses.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 245, doi. 10.15567/mljekarstvo.2014.0403
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Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 122
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A survey on hygienic and physicochemical properties of Istrian cheese.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 55
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Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 26
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In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 183
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Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.
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- Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278
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A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese.
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- Journal of Applied Microbiology, 2012, v. 113, n. 1, p. 96, doi. 10.1111/j.1365-2672.2012.05294.x
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Inactivation ofStaphylococcus aureusin raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria.
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- Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 254, doi. 10.1111/j.1365-2672.2004.02507.x
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Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses.
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- BMC Microbiology, 2013, v. 13, n. 1, p. 1, doi. 10.1186/1471-2180-13-239
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NEHA News.
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- Journal of Environmental Health, 2008, v. 70, n. 7, p. 38
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Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland.
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- Toxins, 2016, v. 8, n. 3, p. 62, doi. 10.3390/toxins8030062
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Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese).
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- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1
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Farklı Canlı Ağırlıklardaki Keçilerden Elde Edilen Çiğ Sütlerin Sert, Yarı Sert ve Yumuşak Peynir Üretim Standartlarına Uygunluklarının Belirlenmesi.
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- Karaelmas Science & Engineering Journal / Karaelmas Fen ve Mühendislik Dergisi, 2013, v. 3, n. 1, p. 6, doi. 10.7212/zkufbd.v3i1.94
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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.
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- International Journal of Dairy Technology, 2018, v. 71, p. 99, doi. 10.1111/1471-0307.12493
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Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk.
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- International Journal of Dairy Technology, 2018, v. 71, p. 81, doi. 10.1111/1471-0307.12423
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Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 507, doi. 10.1111/1471-0307.12253
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Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 381, doi. 10.1111/1471-0307.12192
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Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193
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Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese.
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- International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 552, doi. 10.1111/j.1471-0307.2010.00615.x
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Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producing Escherichia coli.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 293, doi. 10.1111/j.1471-0307.2009.00504.x
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Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese.
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- International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 80, doi. 10.1111/j.1471-0307.2008.00364.x
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Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area.
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- Veterinarska Stanica, 2022, v. 53, n. 2, p. 141, doi. 10.46419/vs.53.2.3
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Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia.
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- Veterinarska Stanica, 2022, v. 53, n. 1, p. 17, doi. 10.46419/vs.53.1.11
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Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production.
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- Meat Technology, 2017, v. 58, n. 1, p. 52
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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.
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- Letters in Applied Microbiology, 2006, v. 43, n. 2, p. 161, doi. 10.1111/j.1472-765X.2006.01935.x
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Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production.
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- Journal of Dairy Research, 2014, v. 81, n. 4, p. 462, doi. 10.1017/S0022029914000417
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Antimicrobial susceptibility and serotype distribution of Listeria monocytogenes isolates obtained from raw milk cheese samples sold in Nigde.
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- Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2014, v. 61, n. 4, p. 255, doi. 10.1501/vetfak_0000002639
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MODELATION AND OPTIMIZATION OF MILK FERMENTATION PROCESS FOR OBTAINING OF COW FRESH CHEESE BY FACTORIAL ANALYSIS.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2008, v. 65, n. 1/2, p. 371
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High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese.
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- Food & Bioprocess Technology, 2014, v. 7, n. 8, p. 2207, doi. 10.1007/s11947-013-1206-5
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Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1404, doi. 10.1007/s11947-013-1141-5
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Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3056, doi. 10.1007/s11947-012-0955-x
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Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 47, doi. 10.1007/s11947-010-0341-5
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Assessment of aflatoxin M1 levels in pasteurised milk, raw milk, and cheese in Arak, Iran.
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- Toxin Reviews, 2015, v. 34, n. 2, p. 61, doi. 10.3109/15569543.2014.994130
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Characterization of antilisterial bacteriocins produced by Enterococcus faecium and Enterococcus durans isolates from Hispanic-style cheeses.
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- Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 2, p. 261, doi. 10.1007/s10295-008-0494-7
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Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations.
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- Foods, 2018, v. 7, n. 9, p. 153, doi. 10.3390/foods7090153
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MLVA for Salmonella enterica subsp. enterica Serovar Dublin: Development of a Method Suitable for Inter-Laboratory Surveillance and Application in the Context of a Raw Milk Cheese Outbreak in France in 2012.
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- Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00295
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Characterization of Maltese goat milk cheese flavour using SPME-GC/MS.
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- South African Journal of Animal Science, 2004, v. 34, p. 176
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Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses.
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- European Food Research & Technology, 2017, v. 243, n. 8, p. 1405, doi. 10.1007/s00217-017-2851-0
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Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes.
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- European Food Research & Technology, 2012, v. 234, n. 5, p. 789, doi. 10.1007/s00217-012-1697-8
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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.
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- European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7
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The Use of High-pressure Processing in the Production of Queso Fresco Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP153, doi. 10.1111/j.1365-2621.2004.tb06340.x
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BEHAVIOR OF Escherichia coli O157 DURING THE MANUFACTURE AND RIPENING OF A TRADITIONAL SICILIAN RAW EWES' MILK CHEESE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 48
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CONSUMER-BASED SENSORY CHARACTERIZATION AND PREFERENCE OF RAW AND PASTEURIZED MILK CHEESES.
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- Revista do Instituto de Laticínios Cândido Tostes, 2023, v. 78, n. 2, p. 46, doi. 10.14295/2238-6416.v78i2.922
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