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Evolution of Listeria monocytogenes populations during the ripening of naturally contaminated raw ewe’s milk cheese

✍ Scribed by Noémia Gameiro; Suzana Ferreira-Dias; Mass Ferreira; Luisa Brito


Book ID
116485483
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
129 KB
Volume
18
Category
Article
ISSN
0956-7135

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The gross and mineral composition and the most relevant physico-chemical parameters were determined in five batches of Leo´n cow's milk cheese throughout ripening and in the milk used in their manufacture. The milk used in the manufacture of this cheese is characterized by having high values of fat