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
This work is licensed under a Creative Commons Attribution 4.0 International License.
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.
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Milk and dairy products in human nutrition
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