The microbiological quality of some critical control points in the cheese production of individual Slovenian cheese-makers

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...

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Bibliographic Details
Main Authors: Karmen GODIČ TORKAR, Slavica GOLC TEGER
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2004-12-01
Series:Acta Agriculturae Slovenica
Subjects:
cheese-making
critical control points
microbiological quality
Slovenia
Online Access:https://journals.uni-lj.si/aas/article/view/15424

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