Similar Items: Application of the lactoperoxidase system to improve the quality and safety of goat milk and goat cheese
- The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
- Effects of goat phenotype score on milk characteristics and blood parameters of indigenous and improved dairy goats in South Africa
- Resistance of acid-adapted Escherichia coli O157:H7 to lactoperoxidase and heat in goat milk
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Productivity and diseases of Saanen, indigenous and crossbred goats on zero grazing
- The effect of dietary protein degradability on the performance of Saanen dairy goats
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese