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Eugster, Elisabeth; Jakob, Ernst (2019). Pre-treatments of Milk and their Effect on the Food Safety of Cheese Milk Science International: journal of nutrition research and food science, 72(8), pp. 45-52. AVA-Agrar Verlag Allgaeu
Ardö, Ylva; Berthier, Françoise; Hartmann, Katja; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel (2018). Bacterial Surface-Ripened (Smear) Cheeses In: Papademas, Photis; Bintsis, Thomas (eds.) Global cheesemaking technology : cheese quality and characteristics (pp. 397-414). Hoboken: Wiley 10.1002/9781119046165.ch10
Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Morales, Maria Belén López; Licitra, Giuseppe; Berthier, Françoise; Papademas, Photis; Ardö, Ylva; Tavares, Tânia G.; Xavier Malcata, F.; Radulovic, Zorica; Miocinovic, Jelena (2018). Semi-hard Cheeses In: Global cheesemaking technology : cheese quality and characteristics (pp. 247-300). Hoboken: Wiley 10.1002/9781119046165.ch3
Licitra, Giuseppe; Hynes, Erica R.; Cristina Perotti, Maria; Bergamini, Carina V.; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel (2018). Extra-Hard Cheeses In: Global cheesemaking technology: cheese quality and characteristics (pp. 194-203). Hoboken: John Wiley & Sons 10.1002/9781119046165.ch1
Hartmann, Katja; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Ardö, Ylva; Düsterhöft, Eva-Maria; Engels, Wim; Huppertz, Thom; Hynes, Erica R.; Cristina Perotti, Maria; Bergamini, Carina V. (2018). Swiss-Type Cheeses (Propionic Acid Cheeses) In: Global cheesemaking technology : cheese quality and characteristics (pp. 336-348). Hoboken: John Wiley & Sons 10.1002/9781119046165.ch6
Hartmann, Katja; Licitra, Giuseppe; Eugster, Elisabeth; Fröhlich-Wyder, Marie-Therese; Jakob, Ernst; Wechsler, Daniel; Maubois, Jean L.; Karatzas, Kimon-Andreas G.; Bintsis, Thomas; Alichanidis, Efstathios; Morales, Maria Belén López; Berthier, Françoise; Uzunsoy, İrem; Özer, Barbaros; Ardö, Ylva (2018). Hard Cheeses In: Global cheesemaking technology: cheese quality and characteristics (pp. 204-246). Hoboken: John Wiley & Sons 10.1002/9781119046165.ch2
