Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

(2021) Veronika Lehotová et al.   Applied Sciences-Basel

Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses

(2021) Guiomar D. Posada-Izquierdo et al.   Foods

Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk

(2019) Michelle de Medeiros Carvalho et al.   JOURNAL OF DAIRY SCIENCE

Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli

(2017) M. Trevisani et al.   Biomed Research International

Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?

(2016) Steven C. Murphy et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Artisanal Mexican cheeses

(2016) Aarón F. González-Córdova et al.   JOURNAL OF DAIRY SCIENCE

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

(2014) WAN MEI LEONG et al.   JOURNAL OF FOOD PROTECTION

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

(2013) D.C. Raimundo et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd

(2013) M. Trevisani et al.   JOURNAL OF DAIRY SCIENCE