Karl Schafroth

Fate of<i>Mycobacterium avium</i>subsp.<i>paratuberculosis</i>in Swiss Hard and Semihard Cheese Manufactured from Raw Milk

U. Spahr, Karl Schafroth · Applied and Environmental Microbiology · 2001 · 77 citations · Full text

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Aline I. Moser, Karl Schafroth, Léo Meile et al. · Frontiers in Microbiology · 2018 · 49 citations · Full text

Application of cross-flow microfiltration to semi-hard cheese production from milk retentates

K. Schreier, Karl Schafroth, Andreas Thomet · Desalination · 2009 · 23 citations

Milk Retentates, Filtration, Biomanufacturing +10

Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening

Daniel Wechsler, Stefan Irmler, Hélène Berthoud et al. · International Dairy Journal · 2020 · 20 citations · Full text

Food Preservation, Cheese Milk, Food Processing Facilities +18

Behaviour of Escherichia coli strains during semi-hard and hard raw milk cheese production

S. Peng, Karl Schafroth, Ernst Jakob et al. · International Dairy Journal · 2013 · 10 citations

Microbial Hazard, Microbial Contamination, Lactic Acid Bacteria +6