FATE OF SALMONELLA-TYPHIMURIUM AND STAPHYLOCOCCUS-AUREUS IN COTTAGE CHEESE WHEY

被引：8

作者：

WESTHOFF, DC ^{[1
]}

ENGLER, T ^{[1
]}

机构：

[1] UNIV MARYLAND,DEPT DAIRY SCI,COLLEGE PK,MD 20742

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1973年 / 36卷 / 01期

关键词：

D O I：

10.4315/0022-2747-36.1.19

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：19 / 22

页数：4

共 17 条

[1]

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[3] RESISTANCE OF CERTAIN BACTERIA TO COTTAGE CHEESE COOKING PROCEDURES [J].

COLLINS, EB .

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[4] BEHAVIOR OF SALMONELLA TYPHIMURIUM DURING MANUFACTURE AND CURING OF CHEDDER CHEESE [J].

GOEPFERT, JM ;

OLSON, NF ;

MARTH, EH .

APPLIED MICROBIOLOGY, 1968, 16 (06) :862-&

[5] EFFECT OF VOLATILE FATTY ACIDS ON SALMONELLA TYPHIMURIUM [J].

GOEPFERT, JM ;

HICKS, R .

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[6]

HELM R., 1948, Milchwissenschaft, V3, P133

[7] SALMONELLAE AND SALMONELLOSIS ASSOCIATED WITH MILK AND MILK PRODUCTS . A REVIEW [J].

MARTH, EH .

JOURNAL OF DAIRY SCIENCE, 1969, 52 (03) :283-+

[8]

MCDONOUGH RE, 1967, J MILK FOOD TECHNOL, V30, P354

[9]

MICKELSEN R, 1962, J MILK FOOD TECHNOL, V25, P74

[10] GROWTH OF STAPHYLOCOCCUS-AUREUS IN ACIDIFIED PASTEURIZED MILK [J].

MINOR, TE ;

MARTH, EH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1970, 33 (11) :516-&

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