Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

著录项

• 来源
  《International Journal of Dairy Technology》 |2019年第3期|共9页
• 作者

  Samelis John; Kakouri Athanasia; Kondyli Efthymia; Pappa Eleni C;

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• 作者单位

  Dairy Research DepartmentHellenic Agricultural Organization DEMETERKatsikas 45221 Ioannina Greece;

  Dairy Research DepartmentHellenic Agricultural Organization DEMETERKatsikas 45221 Ioannina Greece;

  Dairy Research DepartmentHellenic Agricultural Organization DEMETERKatsikas 45221 Ioannina Greece;

  Dairy Research DepartmentHellenic Agricultural Organization DEMETERKatsikas 45221 Ioannina Greece;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Kashkaval cheese; Pasta Filata; Raw milk; Pasteurised milk; Enterococci; Pathogenic staphylococci;

  机译：kashkaval奶酪;面食;原料牛奶;巴氏杀菌牛奶;肠球菌;病原葡萄球菌;