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Vol 72 No 8 (2019): milk science international_2019_45-52

Pre-treatments of Milk and their Effect on the Food Safety of Cheese

Elisabeth Eugster¹, Ernst Jakob²

¹ School of Agricultural, Forest and Food Sciences, Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland

² Food Microbial Systems, Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland

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Published: 2019-11-04
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Milk Science International - Milchwissenschaft is a scientific, open access journal with a double-blinded review process. Scientists of all disciplines associated with milk and dairy production are invited to submit papers to the peer-reviewed journal Milchwissenschaft – Milk Science International.

The main topics of the journal are following:

Dairy processing and technology

Milk and dairy products in human nutrition

Milk marketing and economics

Milk production

Dairy chemistry and physics

Dairy microbiology