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Survival periods of Brucella in White cheese



Survival periods of Brucella in White cheese



Molkerei Zeitung Welt der Milch 50(2): 33-34



In spring 1995, the scientific veterinary committee for advising the EU commission on questions of public health discussed the required ripening period for cheeses made from raw goat or ewe milk to ensure elimination of Brucella melitensis, with regard to cheeses from the Mediterranean region. Biochemical conditions during cheese ripening, experimentally-derived survival times of Brucella in cheese, and epidemiological data were evaluated.

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Accession: 002973176

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