Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

Juan A. Centeno, S. Menéndez, José Luis Rodríguez Otero

International Journal of Food Microbiology

Natural StartersFood FermentationMicrobial ContaminationLactic Acid BacteriaNorthwest Spain +5

Microbiological, chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese

S. Menéndez, R. Godı́nez, Juan A. Centeno, +1

Food Microbiology

Food ChemistryBiochemical CharacteristicsFood AnalysisFood MicrobiologyFood Bioprocessing +4

Sheep as a Potential Source of Bovine TB: Epidemiology, Pathology and Evaluation of Diagnostic Techniques

Marta Muñoz‐Mendoza, Beatriz Romero, Ana del Cerro, +8

Transboundary and Emerging Diseases

Tb-infected Cattle HerdsTuberculosis PreventionPathologyEducationVeterinary Microbiology +18

Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

S. Menéndez, Juan A. Centeno, R. Godı́nez, +1

International Journal of Food Microbiology

Arzúa-ulloa CheeseFood FermentationFood SpoilageLactic Acid BacteriaFood Microbiology +8

Wild boar tuberculosis in Iberian Atlantic Spain: a different picture from Mediterranean habitats

Marta Muñoz‐Mendoza, Nelson Marreros, Mariana Boadella, +10

BMC Veterinary Research

Tuberculosis due to Mycobacterium bovis and Mycobacterium caprae in sheep

Marta Muñoz Mendoza, Lucía de Juan, S. Menéndez, +6

The Veterinary Journal

Pulmonary TuberculosisAnimal ScienceVeterinary ScienceMycobacterium CapraeEducation +6

Evaluation of four commercial serum ELISAs for detection of Mycobacterium avium subsp. paratuberculosis infection in dairy cows

F.J. Diéguez, Ana González, S. Menéndez, +4

The Veterinary Journal

Mycobacterium Avium SubspAnimal ScienceVeterinary ScienceEducationParatuberculosis Infection +7

REMOVAL OF <i>LISTERIA</i> SPP. IN A CHEESE FACTORY

S. Menéndez, M Rosario Godinez Godinez, José Luis Rodríguez Otero, +1

Journal of Food Safety

Food Processing FacilitiesCheese PlantMicrobial HazardFood ControlFood Microbiology +15

Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures

S. Menéndez, R. Godı́nez, M. Hermida, +2

Food Microbiology

BiomanufacturingMilk CheeseAutochthonous CulturesFood Microbiology“ Tetilla ” +5

Data quality of animal health records on Swiss dairy farms

S. Menéndez, Adrian Steiner, Ulrich Witschi, +3

Veterinary Record

EngineeringDiagnosisLivestock HealthPrecision DairyHigh-quality Data +15