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132 related items for PubMed ID: 11848565

  • 1. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese.
    Alonso-Calleja C, Carballo J, Capita R, Bernardo A, García-López ML.
    J Food Prot; 2002 Feb; 65(2):339-44. PubMed ID: 11848565
    [Abstract] [Full Text] [Related]

  • 2. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).
    Olarte C, Sanz S, Gonzalez-Fandos E, Torre P.
    J Appl Microbiol; 2000 Mar; 88(3):421-9. PubMed ID: 10747222
    [Abstract] [Full Text] [Related]

  • 3. Evolution of microbial populations during traditional Feta cheese manufacture and ripening.
    Manolopoulou E, Sarantinopoulos P, Zoidou E, Aktypis A, Moschopoulou E, Kandarakis IG, Anifantakis EM.
    Int J Food Microbiol; 2003 Apr 25; 82(2):153-61. PubMed ID: 12568755
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May 25; 71(2):245-52. PubMed ID: 15190954
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of the spiral plating system for the routine assessment of indicator microorganisms in raw ewe's milk.
    García-Armesto MR, Otero A, Rúa J, Moreno B, García-López ML.
    J Food Prot; 2002 Aug 25; 65(8):1281-6. PubMed ID: 12182481
    [Abstract] [Full Text] [Related]

  • 6. Monitoring and identification of bacteria associated with safety concerns in the manufacture of São Jorge, a Portuguese traditional cheese from raw cow's milk.
    Kongo JM, Gomes AP, Malcata FX.
    J Food Prot; 2008 May 25; 71(5):986-92. PubMed ID: 18522034
    [Abstract] [Full Text] [Related]

  • 7. Identification of micrococcaceae isolated from goat's milk and cheese in the Poitou-Charentes region.
    Vernozy Rozand C, Mazuy C, Perrin G, Haond F, Bes M, Brun Y, Fleurette J.
    Int J Food Microbiol; 1996 Jul 25; 30(3):373-8. PubMed ID: 8854188
    [Abstract] [Full Text] [Related]

  • 8. Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing.
    Samelis J, Lianou A, Kakouri A, Delbès C, Rogelj I, Bogovic-Matijasić B, Montel MC.
    J Food Prot; 2009 Apr 25; 72(4):783-90. PubMed ID: 19435227
    [Abstract] [Full Text] [Related]

  • 9. Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations.
    Sánchez-Gamboa C, Hicks-Pérez L, Gutiérrez-Méndez N, Heredia N, García S, Nevárez-Moorillón GV.
    Foods; 2018 Sep 17; 7(9):. PubMed ID: 30227599
    [Abstract] [Full Text] [Related]

  • 10. Population Levels, Species, and Characteristics of Micrococcaceae during the Manufacturing and Ripening of Armada-Sobado Hard Goat's Milk Cheese.
    Tornadijo ME, Fresno JM, Carballo J, Sarmiento RM.
    J Food Prot; 1996 Nov 17; 59(11):1200-1207. PubMed ID: 31195453
    [Abstract] [Full Text] [Related]

  • 11. [Bacteriological evaluation of goat milk and cheese distributed in the Metropolitan Area of San José, Costa Rica].
    Araya V, Gallo L, Quesada C, Chaves C, Arias ML.
    Arch Latinoam Nutr; 2008 Jun 17; 58(2):182-6. PubMed ID: 18833996
    [Abstract] [Full Text] [Related]

  • 12. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 17; 94(10):4766-76. PubMed ID: 21943728
    [Abstract] [Full Text] [Related]

  • 13. Early blowing in raw goats' milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening.
    Tabla R, Gómez A, Simancas A, Rebollo JE, Molina F, Roa I.
    J Dairy Res; 2018 Aug 17; 85(3):331-338. PubMed ID: 30088458
    [Abstract] [Full Text] [Related]

  • 14. Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk.
    Morgan F, Bonnin V, Mallereau MP, Perrin G.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):217-21. PubMed ID: 11252508
    [Abstract] [Full Text] [Related]

  • 15. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
    Dasen A, Berthier F, Grappin R, Williams AG, Banks J.
    J Appl Microbiol; 2003 Feb 28; 94(4):595-607. PubMed ID: 12631195
    [Abstract] [Full Text] [Related]

  • 16. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
    Vernozy-Rozand C, Mazuy-Cruchaudet C, Bavai C, Montet MP, Bonin V, Dernburg A, Richard Y.
    Int J Food Microbiol; 2005 Nov 15; 105(1):83-8. PubMed ID: 16055219
    [Abstract] [Full Text] [Related]

  • 17. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Food Prot; 2004 Jan 15; 67(1):110-6. PubMed ID: 14717360
    [Abstract] [Full Text] [Related]

  • 18. Microbiological characterization of Serra da Estrela cheese throughout its Appellation d'Origine Protégée region.
    Tavaria FK, Malcata FX.
    J Food Prot; 1998 May 15; 61(5):601-7. PubMed ID: 9709234
    [Abstract] [Full Text] [Related]

  • 19. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Sci; 2002 Oct 15; 85(10):2471-8. PubMed ID: 12416798
    [Abstract] [Full Text] [Related]

  • 20. A Collaborative Study of the Spiral Plate Method for Examining Milk Samples.
    Peeler JT, Gilchrist JE, Donnelly CB, Campbell JE.
    J Food Prot; 1977 Jul 15; 40(7):462-464. PubMed ID: 30731621
    [Abstract] [Full Text] [Related]

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