Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior ofStaphylococcus aureusandEscherichia coli O157:H7 in Domiati Cheese

In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids

(2012) Sandra Tejero-Sariñena et al.   ANAEROBE

Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert

(2012) Yavuz Cokal et al.   FOOD CONTROL

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

(2012) C. Delbès-Paus et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production

(2010) Ragnhild Aakre Jakobsen et al.   FOOD MICROBIOLOGY

Starter culture development for improving safety and quality of Domiati cheese

(2009) Eman H.E. Ayad   FOOD MICROBIOLOGY

Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product

(2009) G. Vinderola et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

(2007) K. Godič Torkar et al.   FOOD CONTROL