Aldeewan, A. B., Jaber, N. N., Abdulhameed, M. F., & Abbas, B. A. (2024). Microbial risk assessment of dairy products from retail marketplaces in Basrah Province, Iraq. Open Veterinary Journal, 14(3), 779–786.

Anelli, P., Haidukowski, M., Epifani, F., Cimmarusti, M. T., Moretti, A., Logrieco, A., & Susca, A. (2019). Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese. Food Microbiology, 78, 62–72.

Barbosa, M. F. de C., Correa, A. S., & Moraes, G. J. (2022). Acarus siro L. (Astigmatina: Acaridae): First confirmed record for Brazil based on morphological and molecular characterization. Journal of Stored Products Research, 97, 101958.

Bayer, E. V., Novozhitskaya, Y. N., Shevchenko, L. V., & Mykhalska, V. M. (2017b). Monitoring of residues of veterinary preparations in food products. Ukrainian Journal of Ecology, 7(3), 251–257 (in Ukrainian).

Bayer, E., Novozhitskaya, Y. N., Shevchenko, L. V., & Mykhalska, V. M. (2017a). Determination of the content of antibiotics and sulfanilamide drugs in milk by screening method. Ukrainian Journal of Ecology, 7, 576–582 (in Ukrainian).

Bayer, O. V., Yaremchuk, O. S., Shevchenko, L. V., & Mykhalska, V. M. (2017c). The development and validation of a rapid method for the determination of antibiotics in milk by high-pressure liquid chromatography-tandem mass spectrometry. Ukrainian Journal of Ecology, 7(4), 569–575 (in Ukrainian).

Bergamini, C. V., Peralta, G. H., Milesi, M. M., & Hynes, E. R. (2013). Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model. Journal of Dairy Science, 96(9), 5465–5476.

Bintsis, T. (2021). Yeasts in different types of cheese. AIMS Microbiology, 7(4), 447–470.

Biolcati, F., Ferrocino, I., Bottero, M. T., & Dalmasso, A. (2021). Mycobiota composition of Robiola di Roccaverano cheese along the production chain. Foods, 10(8), 1859.

Bonnet, S. I., Binetruy, F., Hernández-Jarguín, A. M., & Duron, O. (2017). The tick microbiome: Why non-pathogenic microorganisms matter in tick biology and pathogen transmission. Frontiers in Cellular and Infection Microbiology, 7, 236.

Botondi, R., Lembo, M., Carboni, C., & Eramo, V. (2023). The use of ozone technology: An eco-friendly method for the sanitization of the dairy supply chain. Foods, 12(5), 987.

Cibik, R., Lepage, E., & Talliez, P. (2000). Molecular diversity of Leuconostoc mesenteroides and Leuconostoc citreum isolated from traditional french cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification. Systematic and Applied Microbiology, 23(2), 267–278.

De Respinis, S., Caminada, A., Pianta, E., Buetti-Dinh, A., Riva Scettrini, P., Petrini, L., Tonolla, M., & Petrini, O. (2023). Fungal communities on alpine cheese rinds in Southern Switzerland. Botanical Studies, 64(1), 6.

Dimov, S. G. (2023). The controversial nature of some non-starter lactic acid bacteria actively participating in cheese ripening. Biotech, 12(4), 63.

Dudynska, A. T., Romanko, V. O., Dudynsky, T. T., Karabiniuk, M. M., & Zhovnerchuk, O. V. (2023). Species diversity and distribution of synanthropic acarid mites (Acariformes, Acaridia) in Transcarpathia. Zoodiversity, 57(4), 283–292.

Fröhlich-Wyder, M.-T., Arias-Roth, E., & Jakob, E. (2019). Cheese yeasts. Yeast, 36, 129–141.

Hoving-Bolink, R. A. H., Antonis, A. F. G., Te Pas, M. F. W., & Schokker, D. (2023). An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management. PloS One, 18(10), e0292650.

Hubert, J., Nesvorna, M., Green, S. J., & Klimov, P. B. (2021). Microbial communities of stored product mites: Variation by species and population. Microbial Ecology, 81(2), 506–522.

Kandasamy, S., Park, W. S., Yoo, J., Yun, J., Kang, H. B., Seol, K. H., Oh, M. H., & Ham, J. S. (2020). Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea. Asian-Australasian Journal of Animal Sciences, 33(6), 1002–1011.

Khan, A., Nadeem, M., Al-Asmari, F., Imran, M., Ambreen, S., Rahim, M. A., Oranab, S., Esatbeyoglu, T., Bartkiene, E., & Rocha, J. M. (2023). Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of Cheddar cheese. Microorganisms, 11(10), 2613.

Kim, J. H., Lee, E. S., Kim, B. M., Ham, J. S., & Oh, M. H. (2023). Simple purification and antimicrobial properties of bacteriocin-like inhibitory substance from Bacillus species for the biopreservation of cheese. Foods, 13(1), 10.

Martin, J. G. P., & Cotter, P. D. (2023). Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? Heliyon, 9(4), e15110.

Melkonian, C., Zorrilla, F., Kjærbølling, I., Blasche, S., Machado, D., Junge, M., Sørensen, K. I., Andersen, L. T., Patil, K. R., & Zeidan, A. A. (2023). Microbial interactions shape cheese flavour formation. Nature Communications, 14(1), 8348.

Melnyk, J. P., Smith, A., Scott-Dupree, C., Marcone, M. F., & Hill, A. (2010). Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy. Journal of Dairy Science, 93(8), 3461–3468.

Mullen, G. R., & O’Connor, B. M. (2019). Medical and veterinary entomology. Third edition. Academic Press.

Mylostyvyi, R., Izhboldina, O., Midyk, S., Gutyj, B., Marenkov, O., & Kozyr, V. (2023). The relationship between warm weather and milk yield in Holstein cows. World's Veterinary Journal, 13(1), 134–143.

Nelli, A., Venardou, B., Skoufos, I., Voidarou, C. C., Lagkouvardos, I., & Tzora, A. (2023). An insight into Goat cheese: The tales of artisanal and industrial gidotyri microbiota. Microorganisms, 11(1), 123.

Nesvorna, M., Bittner, V., & Hubert, J. (2019). The mite Tyrophagus putrescentiae hosts population-specific microbiomes that respond weakly to starvation. Microbial Ecology, 77(2), 488–501.

Ngamsomchat, A., Kaewkod, T., Konkit, M., Tragoolpua, Y., Bovonsombut, S., & Chitov, T. (2022). Characterisation of Lactobacillus plantarum of dairy-product origin for probiotic Chèvre cheese production. Foods, 11(7), 934.

Nuñez, M., Calzada, J., & del Olmo, A. (2020). High pressure processing of cheese: Lights, shadows and prospects. International Dairy Journal, 100, 104558.

Parente, E., Zotta, T., & Ricciardi, A. (2022). A review of methods for the inference and experimental confirmation of microbial association networks in cheese. International Journal of Food Microbiology, 368, 109618.

Psomas, E., Sakaridis, I., Boukouvala, E., Karatzia, M. A., Ekateriniadou, L. V., & Samouris, G. (2023). Indigenous lactic acid bacteria isolated from Raw Graviera cheese and evaluation of their most important technological properties. Foods, 12(2), 370.

Quigley, L., O'Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2013). The complex microbiota of raw milk. FEMS Microbiology Reviews, 37(5), 664–698.

Salazar, J. K., Carstens, C. K., Ramachandran, P., Shazer, A. G., Narula, S. S., Reed, E., Ottesen, A., & Schill, K. M. (2018). Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing. BMC Microbiology, 18(1), 189.

Sevinc-Demircan, B., & Ozturkoglu-Budak, S. (2023). Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. Journal of Food Science and Technology, 60(10), 2670–2680.

Shimano, S., Hiruta, S. F., Shimizu, N., Hagino, W., Aoki, J. I., & O’Connor, B. M. (2022). Do 'cheese factory-specific' mites (Acari: Astigmata) exist in the cheese-ripening cabinet? Experimental and Applied Acarology, 87(1), 49–65.

Shimizu, N., O’Connor, B. M., Hiruta, S. F., Hagino, W., & Shimano, S. (2022). Mite secretions from three traditional mite-ripened cheese types: Are ripened French cheeses flavored by the mites (Acari: Astigmata)? Experimental and Applied Acarology, 87(4), 309–323.

Silva, S. P. M., Teixeira, J. A., & Silva, C. C. G. (2023). Prevention of fungal contamination in semi-hard cheeses by Whey-Gelatin film incorporated with Levilactobacillus brevis SJC120. Foods, 12(7), 1396.

Singhal, N., Kumar, M., Kanaujia, P. K., & Virdi, J. S. (2015). MALDI-TOF mass spectrometry: An emerging technology for microbial identification and diagnosis. Frontiers in Microbiology, 6, 791.

Tilocca, B., Soggiu, A., Iavarone, F., Greco, V., Putignani, L., Ristori, M. V., Macari, G., Spina, A. A., Morittu, V. M., Ceniti, C., Piras, C., Bonizzi, L., Britti, D., Urbani, A., Figeys, D., & Roncada, P. (2022). The functional characteristics of goat cheese microbiota from a One-Health perspective. International Journal of Molecular Sciences, 23(22), 14131.

Turri, F., Cremonesi, P., Battelli, G., Severgnini, M., Brasca, M., Gandini, G., & Pizzi, F. (2021). High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota-lipidomic approach. Scientific Reports, 11(1), 10374.

Vandera, E., Kakouri, A., Koukkou, A. I., & Samelis, J. (2019). Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type. International Journal of Food Microbiology, 290, 15–26.

Vovkotrub, V., Iakubchak, O., Vovkotrub, N., Shevchenko, L., Lebedenko, T., Holembovska, N., Pylypchuk, O., & Omelian, A. (2024). Quality and safety of pork meat after cooling and treatment with lactic starters. Potravinarstvo, 18, 439–452.

Wilkinson, M. G., & LaPointe, G. (2020). Invited review: Starter lactic acid bacteria survival in cheese: New perspectives on cheese microbiology. Journal of Dairy Science, 103(12), 10963–10985.

Yerlikaya, O., & Akbulut, N. (2020). In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products. International Journal of Dairy Technology 73(1), 98–107.

Zazharska, N., Boyko, O., & Brygadyrenko, V. (2018). Influence of diet on the productivity and characteristics of goat milk. Indian Journal of Animal Research, 52(5), 711–717.

Zhang, K., Zhang, Y., Li, S., Li, Y., Li, B., Guo, Z., & Xiao, S. (2022). Fungal diversity in Xinjiang traditional cheese and its correlation with moisture content. Indian Journal of Microbiology, 62(1), 47–53.