process for microbiological safe surface crust of cheese erborinati and soft cheese crust washed

• 1. 一种微生物结皮土壤柱的取样装置和方法 [P] . 中国专利： CN104343446A . 2015-02-11
• 2. 一种防止表面结皮的催干剂的制备方法 [P] . 中国专利： CN111500195A . 2020-08-07
• 3. Method for separating and attached crust, involves providing plate with perforations, arranging rotating drum in plate, where drum touches contact surfaces of band, and preheating pieces of cheese crust by utilizing infrared radiation [P] . NL1035151C2 . 2009-09-11

  机译： 分离和附着外壳的方法，包括给板提供穿孔，在板中安排旋转的鼓，使鼓接触带的接触表面，并利用红外辐射预热奶酪外壳

• 4. The process of refining and crusting of processed cheeses with a soft paste or solid products resulting therefrom and [P] . 法国专利： FR752990A . 1933-10-04

  机译： 用软膏或由此产生的固体产品对加工奶酪进行精制和结皮的过程，以及

• 5. Soft cheese with easily removable crust [P] . 法国专利： FR1601529A . 1970-08-24

  机译： 软奶酪，外皮易于去除

• 1. 60-Day Aging Requirement Does Not Ensure Safety of Surface-Mold-Ripened Soft Cheeses Manufactured from Raw or Pasteurized Milk When Listeria monocytogenes Is Introduced as a Postprocessing Contaminant [J] . DENNIS J. DAMICO, MARC J. DRUART, CATHERINE W. DONNELLY Journal of food protection . 2008,第8期
• 2. Microbiological safety of Minas Frescal Cheese (MFC) and tracking the contamination of escherichia coli and staphylococcus aureus in MFC Processing [J] . FreitasR., BritoM.A.V.P., NeroL.A., Foodborne pathogens and disease . 2013,第11期
• 3. Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk [J] . Fanny Tenenhaus-Aziza, Jean-Jacques Daudin, Alexandre Maffre, Risk analysis . 2014,第1期
• 4. Protective effects of soft ripened cheese (camembert) containing vegetable oil (rapeseed) compared to classical dairy fat cheese on the severity of atherogenic markers in hamsters fed hyperlipidemic diets [C] . Bernadette Delplanque, Genevieve Agnani, Anissa Thaminy, Proceedings of the 12th International Rapeseed Congress: Abstracts . 2007
• 5. Analysis of Surface Crystals on Soft Washed Rind Cheeses Using Polarized Light Microscopy and Their Effect on the Sensory Perception of Grittiness [D] . Polowsky, Patrick. 2018
• 6. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality and Proteolysis Contribution to Camel Cheese Softness [O] . Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, 2021
• 7. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness [O] . Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, 2021

• 1. Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making [J] . Sameh Awad ,Nour Elhoda Ahmed ,Morsi El Soda . 食品与营养科学（英文） . 2013,第9期
• 2. Physico-Chemical and Microbiological Properties of a Traditional Turkey Cheese Tomas/Serto （Dorak） [J] . Ayse Burcu Kurtulgan1 ,Abdullah Dikici2 . 农业科学与技术：B . 2016,第002期
• 3. Microbiological Quality of Traditional Romanian Cheeses from the Rucar-Bran Pass and its Surrounding Regions [J] . Constantin Savu ,Ionul Neagu ,Catalina-Nicoleta Boiteanu . 生命科学（ISSN1934-7391） . 2015,第001期
• 4. Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from iSolanum elaeagnifolium/i [J] . Nina del Rocío Martínez-Ruiz ,Sandra Flores Enriquez ,Rosa Emma Vázquez-Nájera . 食品与营养科学（英文） . 2013,第7期
• 5. The Survey of Microbiological Contamination of Pitcher Cheese in West Azarbayjan Province, Iran [J] . Ehsan Barati ,Mona Daneshgar Moghaddam ,Navab Ghobadi . 生命科学（ISSN1934-7391） . 2012,第003期
• 6. 抗结皮碳化硅耐火浇注料抗结皮性试验方法的研究 [C] . 李燕京 ,周伟 ,安建成 . 第六届国际耐火材料会议 . 2012
• 7. 微生物结皮和化学结皮力学性能的实验研究 [A] . 邱兆国 . 2005