MICROBIOLOGICAL EVALUATION OF LOCALLY MANUFACTURED SOFT CHEESE

MICROBIAL HAZARDS ASSESSMENT DURING WHITE CHEESE PRODUCTION IN A TRADITIONAL DAIRY PLANT

IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE

STUDIES ON SOME MILK BORNE PATHOGENS

IMPACT OF SPOILAGE MICROORGANISMS ON SOME DAIRY PRODUCTS

Hygienic quality and sensory evaluation of locally manufactured soft cheese

Evaluation of the chemical and microbiological properties of several cheese kinds

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM ON UF WHITE CHEESE PRODUCTION LINE

A trial for Application of Food Safety Tool (HACCP) on Small Cheese Processing Unit for Reduction of Microbiological and Chemical Contamination.

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.