INHIBITION OF CERTAIN TYPES OF BACTERIAL SPOILAGE IN CREAMED COTTAGE CHEESE BY THE USE OF A CREAMING MIXTURE PREPARED WITH STREPTOCOCCUS-CITROVORUS

被引：30

作者：

MATHER, DW

BABEL, FJ

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1959年 / 42卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(59)90833-1

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：1917 / 1926

页数：10

共 15 条

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HARMON, LG ;

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[2] CHARACTERISTICS OF ORGANISMS CONTRIBUTING TO SPOILAGE IN COTTAGE CHEESE [J].

BONNER, MD ;

HARMON, LG .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (12) :1599-1611

[3]

COLLINS E. B., 1955, JOUR MILK AND FOOD TECHNOL, V18, P169

[4]

COLLINS E. B., 1955, JOUR MILK AND FOOD TECHNOL, V18, P189

[5] SLIME FORMATION ON COTTAGE CHEESE [J].

DAVIS, PA ;

BABEL, FJ .

JOURNAL OF DAIRY SCIENCE, 1954, 37 (02) :176-184

[6]

GELPI AJ, 1958, COMMUNICATION

[7]

HALES MW, 1957, SWEET CURD COTTAGE C

[8]

HARMON L. G., 1956, JOUR MILK AND FOOD TECHNOL, V19, P252

[9] A METHOD FOR STANDARDIZING THE BIACETYL CONTENT OF CREAMED COTTAGE CHEESE [J].

MATHER, DW ;

BABEL, FJ .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (06) :1045-1056

[10]

PARKER RB, 1951, J DAIRY SCI, V34, P887, DOI 10.3168/jds.S0022-0302(51)91797-3

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