GROWTH OF PSEUDOMONAS OR FLAVOBACTERIUM IN MILK REDUCED YIELD OF CHEDDAR CHEESE

被引：14

作者：

ELLIS, BR

MARTH, EH

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,WALTER V PRICE CHEESE RES INST,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 09期

关键词：

D O I：

10.4315/0362-028X-47.9.713

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：713 / 716

页数：4

共 20 条

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[4]

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[6] LACTIC-ACID PRODUCTION BY STREPTOCOCCUS-LACTIS AND STREPTOCOCCUS-CREMORIS IN MILK PRE-CULTURED WITH PSYCHROTROPHIC BACTERIA [J].

COUSIN, MA ;

MARTH, EH .

JOURNAL OF FOOD PROTECTION, 1977, 40 (06) :406-410

[7] PSYCHROTROPHIC BACTERIA CAUSE CHANGES IN STABILITY OF MILK TO COAGULATION BY RENNET OR HEAT [J].

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JOURNAL OF DAIRY SCIENCE, 1977, 60 (07) :1042-1047

[8]

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[9] PRESENCE AND ACTIVITY OF PSYCHROTROPHIC MICROORGANISMS IN MILK AND DAIRY-PRODUCTS - A REVIEW [J].

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[10]

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