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1. Environmental impact evaluation of innovation in traditional food production lines. Part II
Ilja Gasan Osojnik Črnivec, Romana Marinšek-Logar, 2010, izvirni znanstveni članek

Ključne besede: food industry, traditional food products, cheese, dry-cured ham, Brassica, environmental protection, Europe
Celotno besedilo (povezava drugam)

2. The impact of processing methods on the quality of Sudanese withe cheese produces by small scale in New Halfa area
I.A.E. Elkhider, I.E.M. El Zubeir, A.A. Basheir, 2012, izvirni znanstveni članek

Ključne besede: milk products, Sudanese white cheese, manufacturing, composition, small producers, Sudan
Celotno besedilo (povezava drugam)

3. Isolation of Escherichia coli, Staphylococcus auresu and Listeria monocytogenes from milk products sold under market conditions at Agra region
Priyanka Singh, Alka Prakash, 2008, drugi znanstveni članki

Ključne besede: milk products, curd, cottage cheese, microbiolgoy, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, public health, India
Celotno besedilo (povezava drugam)

4. The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plants
Karmen Godič Torkar, Slavica Golc-Teger, 2006, izvirni znanstveni članek

Ključne besede: milk products, cheese, microbiology, pathogen micro-organisms, yeasts, moulds, aflatoxins
Celotno besedilo (povezava drugam)

5. The microbiological quality of some critical control points in the cheese production of individual Slovenian cheese-markers
Karmen Godič Torkar, Slavica Golc-Teger, 2004, izvirni znanstveni članek

Ključne besede: cheese-making, critical control points, microbiological quality, Slovenia
Celotno besedilo (povezava drugam)

6. Enterococci in cheese - phenotypization and antibiotic resistance
Snežana Bulajić, Zora Mijačević, 2004, izvirni znanstveni članek

Ključne besede: milk products, cheese, microbiology, enterococci, phenotipization, antibiotics, resistance
Celotno besedilo (povezava drugam)

7. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese
Giuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, izvirni znanstveni članek

Ključne besede: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy
Celotno besedilo (povezava drugam)

8. Traditional manufacturing of hard cheese - kachkaval on Stara Planina mountain
Zora Mijačević, Snežana Bulajić, 2004, strokovni članek

Ključne besede: milk products, cheese, kachkaval, Stara Planina, traditional cheese making, Serbia
Celotno besedilo (povezava drugam)

9. Use of mono- and sesquiterpenes for characterisation of mountain cheeses
Giuseppe Zeppa, Manuela Giordano, Marta Bertolino, Vincenzo Gerbi, 2004, izvirni znanstveni članek

Ključne besede: milk products, cheese, ricotta, characterisation, terpenes, sesquiterpenes, markers
Celotno besedilo (povezava drugam)

10. Research of volatile compounds in cheese affected by different technological parameters
Iva Boltar, Andreja Čanžek Majhenič, Kristjan Jarni, Tjaša Jug, Mojca Bavcon Kralj, 2018, izvirni znanstveni članek

Ključne besede: cheese, volatile compound, starter culture, technological parameter
Celotno besedilo (povezava drugam)
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