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High hydrostatic pressure inactivation of Escherichiacoli, Pseudomonas fluorescens, Listeria innocua, Staphylococcus aureus, and Lactobacillus helveticus were studied. These microorganisms were inocul...
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Ovine milk that had been standardized to 6% fat was inoculated with Escherichia coli 405 CECT and Pseudomonas fluorescens 378 CECT at a rate of 106 and 107 cfu/ml, respectively, and treated with high ...
The neutral volatile compounds of ovine milk from ewes fed. on natural pasture, grass meadow, and on mixed grain rations were isolated by distillation under vacuum and then collected in traps that wer...

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