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Journal of Dairy Science Volume 102, Issue 12, December 2019, Microbial safety status of Serro artisanal cheese produced in Brazil. Almeida et al., 2013 G.

Journal of Dairy Science Volume 102, Issue 12, December 2019, Microbial safety status of Serro artisanal cheese produced in Brazil

Almeida, R. Magalhães, L. Carneiro, I. Santos, J. Int. Amorim et al., 2014. Annals. Food Science and Technology - 2018 - COMPARATIVE STUDY ON CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF WHITE CHEESE PRODUCED BY TRADITIONAL AND MODERN FACTORIES. Rev. Ciênc. Agron. vol.49 no.3 Fortaleza July/Sept. 2018 Antibacterial activity of different formulations of cheese and whey produced with kefir grains. AGROBERICHTENBUITENLAND_NL 15/05/18 Spain, 2nd sheep cheese producer in Europe. MASSEY UNIVERSITY - 1997 - Thèse en ligne: THE EFFECT OF pH SHIFT ON EARLY CHEESE MATURATION. ETHZ 1999 - Thèse en ligne : Microbiology and biochemistry of the Gram-positive microflora of the surface of typical Swiss cheeses.

WORLDS TOP EXPORTS 20/01/18 Cheese Exports by Country. Cheese on your plate Cheese may still be in demand around the globe, yet international trade demand fell according to 2016 export statistics.Global sales from cheese exports by country amounted to US$26.5 billion in 2016.Overall, the value of cheese exports were down by an average -7.4% for all exporting countries since 2012 when cheese shipments were valued at $28.7 billion.

WORLDS TOP EXPORTS 20/01/18 Cheese Exports by Country

Year over year, the value of global cheese exports declined by a modest -0.2% from 2016 to 2016.The 4-digit Harmonized Tariff System code prefix for cheese and curd is 0406.Among continents, European countries accounted for the highest dollar value in cheese exports with shipments amounting to $21.8 billion or 82% of overall exported cheese sales. Advance Journal of Food Science and Technology 3(4): 289-293, 2011 Effects of Packaging, Treatments, and Storage Conditions on t. International Journal of Food Microbiology - 2012 - A taxonomic and ecological overview of cheese fungi. International Journal of Microbiological Research (IJMR) Volume 3 Number (3), 2012 Bacteriological Study on Coliform Organisms f.

International Journal of Microbiological Research (IJMR) Volume 3 Number (3), 2012 Bacteriological Study on Coliform Organisms from Ethiopian Traditional Cheese West Showa Zone, Ethiopia – guatemalt

JMBFS - JUNE 2015 - IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW'S MILK AND CHEDDARED CURD. Journal of Microbiology, Biotechnology and Food Sciences Published by: Skip to content Back to full issue: June – July 2015, vol. 4, no. 6 pages: Authors: Article type: of Abstract: Keywords: XMLs: | NLM DTD xml | Copernicus xml | Embed fulltext PDF: Current issue.

JMBFS - JUNE 2015 - IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW'S MILK AND CHEDDARED CURD

PARLEMENT EUROPEEN - Réponse à question E-010739-15 Safeguarding the quality and excellence of Italian cheese. International Journal of Dairy Technology. 07/2002; Microbiological quality of white-brined cheeses: a review. Int J Dairy Tech. SPANISH JOURNAL OF AGRICULTURAL RESEARCH - 2014 - An insight into the influence of packaging and presentation format on consumer purchasing attitudes towards cheese: a qualitative study.

Ares G, Deliza R, 2010.

SPANISH JOURNAL OF AGRICULTURAL RESEARCH - 2014 - An insight into the influence of packaging and presentation format on consumer purchasing attitudes towards cheese: a qualitative study

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Qual Prefer 21(8): 930-937. Ares G, Giménez A, Deliza R, 2010. Asian-Australas J Anim Sci. 2016 Mar; 29(3) Cheese Microbial Risk Assessments — A Review. WAGENINGEN UNIVERSITY - 2017 - Food Safety, Production Modernisation and Origin Link under EU Quality Schemes A case study on Food Safety and Production Modernisation role and their interference with the origin link of quality scheme cheese products. PENNSYLVANIA SATE UNIVERSITY - 2017 - Sanitation and Food Safety for Cheesemakers. Updated by Assistant Extension Professor, Robson Machado, University of Maine Cooperative Extension.

PENNSYLVANIA SATE UNIVERSITY - 2017 - Sanitation and Food Safety for Cheesemakers

Developed and used with permission from Penn State Extension. Introduction This sanitation and food safety training for small scale cheese producing establishments was developed by The Pennsylvania State University, Department of Food Science to provide an educational tool for the training of cheesemakers. This training contains strategies that take into account specific characteristics of the small and very small dairy farm. The training includes two lessons designed to provide workers in dairy farms with the knowledge, skills, and a comprehensive explanation of the food safety rules that they need to follow at work. Lesson 1: Sanitation and Food Safety for Cheesemakers This lesson describes the four steps for cleaning and sanitizing, the four elements (T.A.C.T.) to be considered during cleaning and sanitizing, and the basics of cross-contamination.

ITALIAN JOURNAL OF FOOD SAFETY - 2016 - Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region. Abstract The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production).

ITALIAN JOURNAL OF FOOD SAFETY - 2016 - Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

Physical [water activity (aw), pH], chemical (moisture, NaCl content) and microbiological [total viable count (TVC), Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, Bacillus cereus, Escherichia coli, Enterobacteriaceae, coagulase-positive staphylococci] characteristics of burrata cheeses manufactured in artisanal and industrial plants were evaluated. The artisanal burrata showed lower aw values in the filling and the final product. The same was recorded in the filling for the moisture, probably due to differences between the types of cream used in the artisanal and the industrial cheesemaking.

The pH value of the filling differed between the two groups but no difference was recorded in the final product. Keywords.