Nutritive and bacteriological analysis of different types of cheese (original) (raw)
Investigation of Some Microbiological and Chemical Properties of Different Cheeses
Ahmet Harmankaya
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 2020
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The microbiological quality of some critical control points in the cheese production of individual Slovenian cheese-makers
Karmen Torkar
Acta agriculturae slovenica, 2004
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Microorganisms influence on quality and flavor of cheese
Jonatan Nyberg
2016
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Microbial Analysis and Proximate Composition of Boiled and Fried Local Cheese (WARA
Balogun Olalekan
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Microbiological Studies of Bacterial Communities in Some Local Cheese Products in Saudi Arabia
Kawther Aabed
Journal of Agricultural Chemistry and Biotechnology
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Study Concerning Microbiological Contamination of Some Cheese
Maria Harja
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Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran
Mohammad reza Nahaei, Per Erik Joakim Saris
International Journal of Dairy Technology, 2009
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Determination of changes in the microbial and chemical composition of Ţ aga cheese during maturation
Ozan Gundogdu
2020
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Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese
Youssef Kenany
Arab Universities Journal of Agricultural Sciences, 2021
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Identification and Phenotypic Characteristics of Lactic Acid Bacteria Isolated from Some Traditional Cheeses Produced in the Republic of Macedonia
Natasha Gjorgovska
Macedonian Journal of Animal Science, 2017
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Microbiology and biochemistry of Fossa (pit) cheese
Aldo Corsetti
International Dairy Journal, 1999
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Bacteriological quality of on-farm manufactured goat cheese
Marie-Louise Danielsson-Tham
Epidemiology and Infection, 1990
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Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind
Renaud Elouti
international food research journal, 2023
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Detection of some microorganisms of public health hazards in cheese
Onsi Sadek
مجلة سوهاج لشباب الباحثين
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Bacteriological Quality and Incidence of Some Pathogenic Bacteria in Fresh White Cheese Sold in Tripoli, Libya
Mufida Eljabali
Journal of Microbial & Biochemical Technology, 2016
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Microbiological quality and safety of cheeses belonging to “Traditional Agri-Food Products” (T.A.P.) produced in Southern Italy
Maria Antonietta Colonna
Journal of Food Safety, 2018
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Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
MARÍA EUGENIA TORNADIJO RODRÍGUEZ
Le Lait, 1995
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Microbiological changes in ‘San Simón’ cheese throughout ripening and its relationship with physico-chemical parameters
Javier Carballo
Food Microbiology, 2001
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Comparative Microbiological Study On Soft Cheese Manufactured By Small Or Large Scale Production In Sharkia Province, Egypt
Salah Abd El Aal
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Microbiological Assessment of Sharri Cheese Produced Under Traditional and Industrial Conditions
Ismail Ferati, Xhezair Idrizi, Gafur Xhabiri
European Scientific Journal, 2013
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Evaluation of the Principle Microbiological Flora of Cheeses at Retail Sale in Bazaars of Canakkale
Pinar Şanlibaba
Applied Microbiology: Open Access, 2018
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The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plants
Karmen Torkar
Acta agriculturae Slovenica, 2006
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Identification and Characterization of Lactic Acid Bacteria Isolated from Rural Traditional Cheese ( Jben ) of Djelfa Province
Guetouache Mourad
2015
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Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture
Ingrid Suryanti Surono
IOP Conference Series: Earth and Environmental Science
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Microbiological and physical chemical evaluation of traditional cream cheese brands with different market value
Luana Mendes
Research, Society and Development, 2020
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Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese
Javier Carballo
Food Microbiology, 2001
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Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period
Jelena Lozo, Amarela Terzic Vidojevic, Ljubisa Topisirovic
Genetika, 2009
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Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of their Most Important Technological Properties
Georgios Samouris
Foods
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Microbiological Characterization of Picante da Beira Baixa Cheese
célia pais
Journal of Food Protection
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Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano
Daniela Barile
Journal of Agricultural and Food Chemistry, 2008
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Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods
Alexandra Tabaran
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2016
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Some Pathogenic Bacteria Isolated and Identified from Traditionally Produced Turkish White Cheese
emine macit
Black sea journal of agriculture, 2023
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Molecular characterization of dominant bacterial population in “Vastedda della Valle del Belice” cheese: preliminary investigation
Fabrizio Vitale
Italian Journal of Animal Science, 2010
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