goat cheese log fresh
Selected indexed studies
- Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature. (J Food Sci, 2023) [PMID:36463414]
- Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk. (Food Technol Biotechnol, 2017) [PMID:29540984]
- Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese. (Braz J Microbiol, 2015) [PMID:26221109]
_Worker-drafted node — pending editorial review._
Connections
goat cheese log fresh helps
Sources
- Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature. (2023) pubmed
- Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk. (2017) pubmed
- Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese. (2015) pubmed
- Application of spray-dried bacteriocins as cheese biopreservatives. (2025) pubmed
- Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese. (2018) pubmed
- Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market. (2023) pubmed
- Populations of Aerobic Mesophils and Inoculated E. coli during Storage of Fresh Goat's Milk Cheese Treated with High Pressure. (1996) pubmed
- Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools. (2012) pubmed
- Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production. (2022) pubmed
- Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. (2015) pubmed