Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: Effect of farm characteristics and practices

Journal of Dairy Science

Volumn 93, Issue 1, 2010, Pages 134-147

  D'Amico, D J ^a   Donnelly, C W ^a  

^a UNIVERSITY OF VERMONT   (United States)

Author keywords

Cheese; Milk quality; Pathogen; Raw milk

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CHEESE; CYTOLOGY; DAIRYING; GOAT; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; MILK; SHEEP; STANDARD; STAPHYLOCOCCUS AUREUS; UNITED STATES;

ANIMALS; CATTLE; CHEESE; DAIRYING; GOATS; LISTERIA MONOCYTOGENES; MILK; SHEEP; STAPHYLOCOCCUS AUREUS; VERMONT;

ANIMALIA; BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; OVIS ARIES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 77949305421     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2426     Document Type: Article

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