Zobrazeno 1 - 10
of 974
pro vyhledávání: '"Raw milk cheese"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100633- (2024)
The Protected Designation of Origin (PDO) label is awarded to foods exclusively produced within a designated area. Austria has eleven registered PDO foods, seven of which are cheeses, including the hard raw milk cheese Tiroler Bergkäse PDO. Some man
Externí odkaz:
https://doaj.org/article/8f8a7b7c1c4744298e1ceff278928c93
Autor:
Alisia Chiado Rana, Géraldine Cazeau, Stéphanie Bougeard, Kevin Bethune, Vincent Chochois, Corinne Teyssier, Charlotte Valat
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100617- (2024)
A retrospective case control study conducted in France between 2022 and 2023, involving 20 farms (10 case and 10 control farms), investigated the factors influencing the sanitary quality of raw milk cheeses, focusing on the agricultural aspect and th
Externí odkaz:
https://doaj.org/article/dc400652f2e54fe996b8b2c755e20955
Autor:
Chiado Rana, Alisia a, Cazeau, Géraldine b, Bougeard, Stéphanie c, Bethune, Kevin d, Chochois, Vincent d, Teyssier, Corinne a, Valat, Charlotte b, ∗
Publikováno v:
In Applied Food Research December 2024 4(2)
Publikováno v:
In Applied Food Research December 2024 4(2)
Autor:
Condoleo, Roberto1 roberto.condoleo@izslt.it, Mezher, Ziad1, Marozzi, Selene1, Guzzon, Antonella2, Fischetti, Roberto1, Senese, Matteo1, Sette, Stefania3, Bucchini, Luca2
Publikováno v:
Risk Analysis: An International Journal. Apr2017, Vol. 37 Issue 4, p661-676. 16p.
Autor:
Serrano, Nathalie Spoerry1, Zweifel, Claudio1, Corti, Sabrina1, Stephan, Roger1 roger.stephan@uzh.ch
Publikováno v:
Italian Journal of Food Safety. 2018, Vol. 7 Issue 2, p110-115. 6p.
Autor:
Cardamone, Cinzia1, Di Noto, Anna Maria1, Mancuso, Isabella1, Sciortino, Sonia1, Scatassa, Maria Luisa1 luisa.scatassa@izssicilia.it
Publikováno v:
Carpathian Journal of Food Science & Technology. 2018, Vol. 10 Issue 2, p48-56. 9p.
Autor:
Kocak, Celalettin1, Gursoy, Ayse1, Ozturkoglu‐Budak, Sebnem1,2, De Vries, Ronald P.2, Aykas, Didem P.3,4, Dönmez, Sedat5, Bron, Peter A.6
Publikováno v:
International Journal of Dairy Technology. Mar2018 Supplement S1, Vol. 71, p99-106. 8p.
Autor:
Sánchez‐Gamboa, Cristina1, Heredia, Norma1, García, Santos1, Hicks‐Pérez, Liliana2, Gutiérrez‐Méndez, Néstor2, Nevárez‐Moorillón, Guadalupe V.2
Publikováno v:
International Journal of Dairy Technology. Mar2018 Supplement S1, Vol. 71, p81-89. 9p.
Autor:
Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Mirian Yuliza Rubio Cieza, Nathália Cristina Cirone Silva, Marília Miotto, Michelle M. Carvalho, Bárbara Regina Bazzo, Larissa Alvarenga Batista Botelho, Ricardo Souza Dias, Juliano De Dea Lindner
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100285- (2024)
Staphylococcus aureus is one of the primary pathogenic agents found in cheeses produced with raw milk. Some strains of S. aureus are enterotoxigenic, possessing the ability to produce toxins responsible for staphylococcal food poisoning when present
Externí odkaz:
https://doaj.org/article/a94f485974a249428860bd619b84a848