raw milk cheese
Selected indexed studies
- Plants: A natural solution to enhance raw milk cheese preservation? (Food Res Int, 2020) [PMID:32156345]
- H5N1 influenza virus stability and transmission risk in raw milk and cheese. (Nat Med, 2025) [PMID:41062832]
- Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. (Int J Environ Res Public Health, 2021) [PMID:33668630]
_Worker-drafted node — pending editorial review._
Connections
raw milk cheese helps
Sources
- Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. (2021) pubmed
- Raw milk cheeses and Salmonella. (1996) pubmed
- Plants: A natural solution to enhance raw milk cheese preservation? (2020) pubmed
- H5N1 influenza virus stability and transmission risk in raw milk and cheese. (2025) pubmed
- Thermosonication as a pretreatment of raw milk for Minas frescal cheese production. (2023) pubmed
- From raw milk cheese to the gut: investigating the colonization strategies of Bifidobacterium mongoliense. (2024) pubmed
- Assessment of some chemical residues in Egyptian raw milk and traditional cheese. (2024) pubmed
- Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese. (2023) pubmed
- Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme. (2023) pubmed
- Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. (2002) pubmed