ENTEROCOCCI IN YOUNG CHEDDAR CHEESE

被引:17
作者
CLARK, WS
REINBOLD, GW
机构
关键词
D O I
10.3168/jds.S0022-0302(66)88056-6
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
收藏
页码:1214 / &
相关论文
共 22 条
[1]   STUDIES IN THE BACTERIOLOGY OF MILK .1. THE STREPTOCOCCI OF MILK [J].
ABDELMALEK, Y ;
GIBSON, T .
JOURNAL OF DAIRY RESEARCH, 1948, 15 (03) :233-248
[2]  
AYRES JC, 1962, CHEMICAL BIOLOGIC ED, P303
[3]  
CLARK WG, UNPUBLISHED DATA
[4]   THE DEVELOPMENT OF FLAVOR IN AMERICAN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK WITH STREPTOCOCCUS-FAECALIS STARTER [J].
DAHLBERG, AC ;
KOSIKOWSKY, FV .
JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :275-284
[5]  
Deane D. D., 1945, NATION BUTTER AND CHEESE JOUR, V36, P25
[6]  
Evans AC, 1914, J AGRIC RES, V2, P167
[7]   INCIDENCE OF BACTERIA IN CHEESE MILK AND CHEDDAR CHEESE AND THEIR ASSOCIATION WITH FLAVOUR [J].
FRANKLIN, JG ;
SHARPE, ME .
JOURNAL OF DAIRY RESEARCH, 1963, 30 (01) :87-+
[8]  
FRANKLIN JG, 1962, 16 P INT DAIR C COP, P305
[9]   THE FORMATION OF CARBON DIOXIDE BY LACTIC ACID BACTERIA AND BACILLUS-LICHENIFORMIS AND A CULTURAL METHOD OF DETECTING THE PROCESS [J].
GIBSON, T ;
ABDELMALEK, Y .
JOURNAL OF DAIRY RESEARCH, 1945, 14 (1-2) :35-44
[10]  
HARRISON J, 1938, 1938 P SOC AGR BACT, P12