Concepedia

Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics

Nan Hee Kim, Na Young Lee, Min Kim, Hye Won Kim, Tae Jin Cho, In Sun Joo, Eun Jung Heo, Min Suk Rhee

Food Research International · 2018 · 22 citations · 27 references

DOI

Concepts

References

27

Prevalence and sources of cheese contamination with pathogens at farm and processing levels

Maria Kousta, Marios Mataragas, Panagiotis Skandamis et al. · Food Control · 2009 · 285 citations

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Process Cheese: Scientific and Technological Aspects—A Review

Rohit Kapoor, L. E. Metzger · Comprehensive Reviews in Food Science and Food Safety · 2008 · 280 citations

, , +16

Australia New Zealand Food Standards Code

Ray J. Winger · Food Control · 2003 · 227 citations

, , +9

Outbreak of staphylococcal food poisoning among children and staff at a Swiss boarding school due to soft cheese made from raw milk

Sophia Johler, Delphine Weder, Claude Bridy et al. · Journal of Dairy Science · 2015 · 177 citations · Full text

, , +17

Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK

C.L. Little, Jonathan Rhoades, S.K. Sagoo et al. · Food Microbiology · 2007 · 173 citations

, , +14