The microbiological quality of some critical control points in the cheese production of individual Slovenian cheese-makers
The microbiological quality of 98 samples taken at some critical control points during the milking and processing of 14 semi-hard cheese made from raw cow milk by individual Slovenian producers was studied. The sampling points were: swabs from cows’ udders, milking machines inner surfaces before an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2004-12-01
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| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/15424 |