Articles citing this article

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Cited article:

Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco

K. Khedid, M. Faid, A. Mokhtari, A. Soulaymani and A. Zinedine
Microbiological Research 164 (1) 81 (2009)

Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Carlos Alonso-Calleja, Javier Carballo, Rosa Capita, Ana Bernardo and Marı́a Luisa Garcı́a-López
LWT - Food Science and Technology 35 (3) 222 (2002)

Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

M. Atasever, Z. G. Ceylan and M. Alisarli
Acta Alimentaria 31 (4) 319 (2002)

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

M. Buffa, B. Guamis, C. Royo and A.J. Trujillo
Food Microbiology 18 (1) 45 (2001)

Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses

M.E. Guerzoni, L. Vannini, C. Chaves Lopez, et al.
Journal of Dairy Science 82 (5) 851 (1999)

Microbiological changes in a soft raw goat's milk cheese during ripening

S. Sablé, V. Portrait, V. Gautier, F. Letellier and G. Cottenceau
Enzyme and Microbial Technology 21 (3) 212 (1997)