Milk and Dairy Products

By O. Nsofor, J. Frank. 2007

117 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/50617f326312edcb83512eabc34372a659e8802d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. P. E. Munekata
2. R. Domínguez
3. J. Lorenzo
4. D. Franco
5. J. Saraiva
6. M. Pateiro

Citations in the corpus

• Microbiological Spoilage of Dairy Products (2009, background): “In soft, mold-ripened cheeses, the pH increases during ripening, which increases the growth potential of coliform bacteria (Frank, 2001).”
• Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, background): “Streptococcus is one of nonspore-forming bacteria responsible for fermentative spoilage of dairy products (Frank, 2007) .”