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2. The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plantsKarmen Godič Torkar, Slavica Golc-Teger, 2006, original scientific article Keywords: milk products, cheese, microbiology, pathogen micro-organisms, yeasts, moulds, aflatoxins Full text (outside link) |
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4. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheeseGiuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, original scientific article Keywords: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy Full text (outside link) |
5. Enumration, isolation, and identification of bifidobacteria from dairy productsEva Vlková, Vojtěch Rada, Iva Trojanová, 2004, original scientific article Keywords: milk products, dairy products, microbiology, bifidobacteria, enumeration, identification, isolation Full text (outside link) |
6. Consumer's attitude and manipulation of raw milk from milk vending machinesAn Galičič, Natalija Kranjec, Andrej Kirbiš, Karmen Godič Torkar, Mojca Jevšnik, 2015, original scientific article Keywords: food handling, food dispensers - automatic, milk – microbiology, attitude to health, risk factors Full text (file, 331,30 KB) This document has more files! More... |
7. Quantitative risk assessment of exposure to Mycobacterium avium subsp. paratuberculosis (MAP) via different types of milk for the Slovenian consumerTanja Knific, Matjaž Ocepek, Andrej Kirbiš, Branko Krt, Jasna Prezelj, Jörn Martin Gethmann, 2022, original scientific article Keywords: Mycobacterium avium subsp. paratuberculosis, MAP, quantitative risk assessment, Monte Carlo simulations, food safety, milk, cattle diseases, risk assessment, methods, paratuberculosis, transmission, epidemiology, prevalence, microbiology Full text (file, 3,81 MB) This document has more files! More... |