Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk

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Bibliographic Details
Published inJournal of Applied Microbiology (United Kingdom) Vol. 85; no. 3
Main Authors Meyrand, A, Boutrand-Loei, S, Ray-Gueniot, S, Mazuy, C, Gaspard, C.E, Jaubert, G, Perrin, G, Lapeyre, C, Vernozy-Rozand, C. (Unite de Microbiologie Alimentaire et Previsionnelle, Ecole Nationale Veterinaire de Lyon, 1 avenue Bourgelat, BP 83, F 69280, Marcy l'Etoile (France))
Format Publication
LanguageEnglish
Published 1998
Subjects
CAMEMBERT CHEESE
CHEESE
CHEESEMAKING
ENTEROTOXINS
GOAT MILK
GROWTH
INDUSTRY
MANUFACTURE
PROCESSING
PRODUCTION
RIPENING
STAPHYLOCOCCUS AUREUS
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1997053098