HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS. JAPS. 2019;17(1):97-104. Accessed April 23, 2026. https://js.ugd.edu.mk/index.php/YFA/article/view/2781