Related references
Note: Only part of the references are listed.Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Mirjana Z. Grujovic et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Milk heat treatment affects microbial characteristics of cows' and goats' Jben traditional fresh cheeses
Dahmane Tadjine et al.
FOOD SCIENCE AND TECHNOLOGY (2021)
Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese
Lina Casale Aragon-Alegro et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2021)
Biotechnological approaches for the production of designer cheese with improved functionality
Rounak Chourasia et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Modelling the biphasic growth of non-starter lactic acid bacteria on starter-lysate as a substrate
C. O. de A. Moller et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Microbiological characteristics of canastra cheese during manufacturing and ripening
Gabriela Zampieri Campos et al.
FOOD CONTROL (2021)
Linking Pelardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Marine Penland et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
Talha Demirci et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Aricia Possas et al.
FOODS (2021)
Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector
Ana Paulina Arellano Pineda et al.
FRONTIERS IN MICROBIOLOGY (2021)
Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses - A literature review
Monica Metz et al.
FOOD MICROBIOLOGY (2020)
Phylogenetic distribution of the bacteriocin repertoire of lactic acid bacteria species associated with artisanal cheese
Marco Tulio Pardini Gontijo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Population Dynamics of Listeria monocytogenes, Escherichia coli O157:H7, and Native Microflora during Manufacture and Aging of Gouda Cheese Made with Unpasteurized Milk
Joelle K. Salazar et al.
JOURNAL OF FOOD PROTECTION (2020)
Milk microbiota: Characterization methods and role in cheese production
Bruno Tilocca et al.
JOURNAL OF PROTEOMICS (2020)
Outbreak ofSalmonellaNewport associated with internationally distributed raw goats' milk cheese, France, 2018
E. Robinson et al.
EPIDEMIOLOGY AND INFECTION (2020)
Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening
Jeeyeon Lee et al.
FOOD SCIENCE & NUTRITION (2020)
Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese
Anas A. Al-Nabulsi et al.
JOURNAL OF DAIRY SCIENCE (2020)
Tracing Listeria monocytogenes contamination in artisanal cheese to the processing environments in cheese producers in southern Chile
Carla Barria et al.
FOOD MICROBIOLOGY (2020)
Bacterial and fungal contaminants in caprine and ovine cheese: A meta-analysis assessment
Sholeem Griffin et al.
FOOD RESEARCH INTERNATIONAL (2020)
Foodborne Pathogen Assessment in Raw Milk Cheeses
Nicola Costanzo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)
S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants
Wioleta Chajgcka-Wierzchowska et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants
Agata Stobnicka-Kupiec et al.
ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE (2019)
Viable Coxiella burnetii in hard cheeses made with unpasteurized milk
Jesus F. Barandika et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air
Fabio Masotti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk
Michelle de Medeiros Carvalho et al.
JOURNAL OF DAIRY SCIENCE (2019)
Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile
Jose Luis Cruz Macein et al.
BRITISH FOOD JOURNAL (2019)
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
Ilaria De Pasquale et al.
FOOD RESEARCH INTERNATIONAL (2019)
Microbiological profile of fresh goat milk: Impact of goat farmer practices in Taruna Mukti goat farmer group, Sragen, Central Java
A. D. M. Nuhriawangsa et al.
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (2019)
THE PRESENCE OF PATHOGENIC BACTERIA IN TRADITIONAL CHEESE SOLD IN LOCAL MARKET IN HATAY PROVINCE, TURKEY
Unal E. Turhan
APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH (2019)
Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk
Hacene Medjoudj et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses
Fernanda B. Campagnollo et al.
FOOD MICROBIOLOGY (2018)
Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria
Zhaoxu Meng et al.
JOURNAL OF DAIRY SCIENCE (2018)
Outbreak of Escherichia coli O157:H7 Infections Linked to Aged Raw Milk Gouda Cheese, Canada, 2013
Andrea Currie et al.
JOURNAL OF FOOD PROTECTION (2018)
Cultural Perspective of Traditional Cheese Consumption Practices and Its Sustainability among Post-Millennial Consumers
Zanete Garanti et al.
SUSTAINABILITY (2018)
Hazards of a 'healthy' trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization
Oluwadara Oluwaseun Alegbeleye et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
Cristina Sanchez-Gamboa et al.
FOODS (2018)
Detecting Sources of Staphylococcus aureus in One Small-Scale Cheese Plant in Northwestern Mexico
Gloria Marisol Castaneda-Ruelas et al.
JOURNAL OF FOOD SAFETY (2017)
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Lucille Garnier et al.
MICROORGANISMS (2017)
Microbiological quality of raw milk in the Czech Republic
Bogdanovičová Kateřina et al.
CZECH JOURNAL OF FOOD SCIENCES (2016)
Listeria monocytogenes cross-contamination of cheese: risk throughout the food supply chain
B. D. Sauders et al.
EPIDEMIOLOGY AND INFECTION (2016)
Microbial benefits and risks of raw milk cheese
Yohan Yoon et al.
FOOD CONTROL (2016)
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S. Ozturkoglu-Budak et al.
JOURNAL OF DAIRY SCIENCE (2016)
Invited review: Artisanal Mexican cheeses
Aaron F. Gonzalez-Cordova et al.
JOURNAL OF DAIRY SCIENCE (2016)
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
Fabiana Fernanda Pacheco Da Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
The role of appeals to tradition in origin food marketing. A survey among Polish consumers
Pawel Bryla
APPETITE (2015)
Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios
Meryem Muhterem-Uyar et al.
FOOD CONTROL (2015)
Outbreak of staphylococcal food poisoning among children and staff at a Swiss boarding school due to soft cheese made from raw milk
Sophia Johler et al.
JOURNAL OF DAIRY SCIENCE (2015)
A review of the microbiological hazards of raw milk from animal species other than cows
C. Verraes et al.
INTERNATIONAL DAIRY JOURNAL (2014)
L. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling
I. Rueckerl et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Enterotoxin gene profiles of Staphylococcus aureus isolated from milk and dairy products in Italy
D. M. Bianchi et al.
LETTERS IN APPLIED MICROBIOLOGY (2014)
Room temperature aging to guarantee microbiological safety of brazilian artisan Canastra cheese
Milene Therezinha das Dores et al.
FOOD SCIENCE AND TECHNOLOGY (2013)
Microbiological survey of milk and dairy products from a small scale dairy processing unit in Maroua (Cameroon)
Paola Belli et al.
FOOD CONTROL (2013)
Microbiological Performance of Dairy Processing Plants Is Influenced by Scale of Production and the Implemented Food Safety Management System: A Case Study
Beatrice Atieno Opiyo et al.
JOURNAL OF FOOD PROTECTION (2013)
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese
Francoise Irlinger et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Life Comes from the Air: A Short Review on Bioaerosol Control
Byung Uk Lee
AEROSOL AND AIR QUALITY RESEARCH (2011)
Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture
Miguel Navarro-Alarcon et al.
FOOD CHEMISTRY (2011)
Microbiological characterisation of artisanal farmhouse cheeses manufactured in Scotland
Alan G. Williams et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2010)
Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese
M. B. T. Ortolani et al.
JOURNAL OF DAIRY SCIENCE (2010)
Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: Effect of farm characteristics and practices
D. J. D'Amico et al.
JOURNAL OF DAIRY SCIENCE (2010)
Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal
V. Pereira et al.
FOOD MICROBIOLOGY (2009)
Comparison of Staphylococcus aureus isolates from food handlers, raw bovine milk and Minas Frescal cheese by antibiogram and pulsed-field gel electrophoresis following SmaI digestion
Maria Claudia D. P. B. Andre et al.
FOOD CONTROL (2008)
Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese
Milica Nikolic et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Nonstarter Lactobacillus strains as adjunct cultures for cheese making:: In vitro characterization and performance in two model cheeses
M. Briggiler-Marco et al.
JOURNAL OF DAIRY SCIENCE (2007)
Determination of microbiological contamination sources during Turkish white cheese production
Seran Temelli et al.
FOOD CONTROL (2006)
Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories
Heleni Soldatou et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2006)
Anti-Listeria monocytogenes bacteriocin-like inhibitory substances from Enterococcus faecium UQ31 isolated from artisan Mexican-style cheese
C Alvarado et al.
CURRENT MICROBIOLOGY (2005)
Behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese
LM Tamagnini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Biochemistry of cheese ripening
PLH McSweeney
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d'Aspromonte produced from raw or thermized goat's milk
A Caridi et al.
FOOD MICROBIOLOGY (2003)
Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France
F Morgan et al.
SMALL RUMINANT RESEARCH (2003)
Fate of enterotoxigenic Staphylococcus aureus in the presence of nisin-producing Lactococcus lactis strain during manufacture of Jben, a Moroccan traditional fresh cheese
A Hamama et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Share Paper
