SIGNIFICANCE OF BACTERIAL-SPORES IN MILK

[1] BLACK BE, 1960, AM MILK REV, V22, P56

[2] CHUNG BH, 1971, J DAIRY SCI, V54, P448

[3] GROSSKOPF JC, 1969, J DAIRY SCI, V52, P897

[4] ISOLATION OF PSYCHROPHILIC SPECIES OF BACILLUS [J]. JOURNAL OF BACTERIOLOGY, 1966, 91 (05) : 1667 - &

[5] LAWRENCE JS, 1916, J BACTERIOL, V1, P273

[6] LISK H, 1923, J BACTERIOL, V9, P1

[7] EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXES [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (05): : 256 - +

[8] ULTRA-HIGH TEMPERATURE EFFECTS ON SELECTED BACILLUS SPECIES [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (11) : 1367 - &

[9] MARTIN JH, 1962, 16TH P INT DAIR C, V2, P295

[10] MIDURA T, 1970, PUBLIC HEALTH REP, V85, P45, DOI 10.2307/4593779

[1] BLACK BE, 1960, AM MILK REV, V22, P56

[2] CHUNG BH, 1971, J DAIRY SCI, V54, P448

[3] GROSSKOPF JC, 1969, J DAIRY SCI, V52, P897

[4] ISOLATION OF PSYCHROPHILIC SPECIES OF BACILLUS [J]. JOURNAL OF BACTERIOLOGY, 1966, 91 (05) : 1667 - &

[5] LAWRENCE JS, 1916, J BACTERIOL, V1, P273

[6] LISK H, 1923, J BACTERIOL, V9, P1

[7] EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXES [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (05): : 256 - +

[8] ULTRA-HIGH TEMPERATURE EFFECTS ON SELECTED BACILLUS SPECIES [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (11) : 1367 - &

[9] MARTIN JH, 1962, 16TH P INT DAIR C, V2, P295

[10] MIDURA T, 1970, PUBLIC HEALTH REP, V85, P45, DOI 10.2307/4593779