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Issue Lait
Volume 83, Number 3, May-June 2003
Page(s) 193 - 202
DOI http://dx.doi.org/10.1051/lait:2003009

References

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  4. Gaya P., Medina M., Nu nez M., Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture inoculation, J. Food Protect. 46 (1983) 305-308.
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  11. Litopoulou-Tzanetaki E., Tzanetakis N., Vafopoulou-Mastrojiannaki A., Effect of the type of lactic starter on microbiological composition and sensory characteristics of Feta cheese, Food Microbiol. 10 (1993) 31-41.
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  13. Nu nez M., Bautista L., Medina M., Gaya P., Staphylococcus aureus, thermostable nuclease and staphylococcal enterotoxins in raw ewes' milk Manchego cheese, J. Appl. Bacteriol. 65 (1988) 29-34.
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  17. Sanchez-Rey R., Poullet B., Cáceres P., Larriba G., Microbial quality and incidence of some pathogenics microorganisms in La Serena cheese throughout ripening, J. Food Protect. 56 (1993) 879-881.
  18. Tzanetakis N., Vafopoulou-Mastrojiannaki A., Litopoulou-Tzanetaki E., The quality of white-brined cheese from goat's milk made with different starters, Food Microbiol. 12 (1995) 55-63.
  19. Vanos V., Importance of streptococci group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms, Bull. Int. Dairy Fed. 264 (1991) 20-25.
  20. Zárate V., Belda F., Pérez C., Changes in the microbial flora of Tenerife goats' milk cheese during ripening, Int. Dairy J. 7 (1997) 635-641.
Abstract

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