Antibacterial activities of the surface microflora of Kefalograviera cheese - (Journal of Food Control, Volume 19, Issue 9)
April 14, 2008 – 9:14 pmhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-4PPF661-2&_user=10&_coverDate=09%2F30%2F2008&_rdoc=12&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235038%232008%23999809990%23684528%23FLA%23display%23Volume)&_cdi=5038&_sort=d&_docanchor=&vi
The microflora developed on the surface of Kefalograviera, a hard cheese, during ripening in the warm room was studied. The microbial total counts and yeasts decreased (P
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