INCIDENCE OF BACTERIA IN CHEESE MILK AND CHEDDAR CHEESE AND THEIR ASSOCIATION WITH FLAVOUR

被引：88

作者：

FRANKLIN, JG

SHARPE, ME

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1963年 / 30卷 / 01期

关键词：

D O I：

10.1017/S0022029900011298

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：87 / +

页数：1

共 15 条

[1] STUDIES IN THE BACTERIOLOGY OF MILK .2. THE STAPHYLOCOCCI AND MICROCOCCI OF MILK [J].

ABDELMALEK, Y ;

GIBSON, T .

JOURNAL OF DAIRY RESEARCH, 1948, 15 (03) :249-260

[2]

BARNES ELLA M., 1956, JOUR APPL BACT, V19, P193, DOI 10.1111/j.1365-2672.1956.tb00065.x

[3]

DE MAN J. C., 1960, JOUR APPL BACT, V23, P130, DOI 10.1111/j.1365-2672.1960.tb00188.x

[4]

GYLLENBERG HELGE, 1960, ACTA AGRIC SCAND, V10, P50

[5]

JONES AUDREY, 1952, PROC SOC APPL BACT, V15, P82, DOI 10.1111/j.1365-2672.1952.tb00010.x

[6] CHEDDAR CHEESE FLAVOR .2. CHANGES IN FLAVOR QUALITY AND RIPENING PRODUCTS OF COMMERCIAL CHEDDAR CHEESE DURING CONTROLLED CURING [J].

KRISTOFFERSEN, T ;

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (09) :1202-1215

[7]

MABBITT L. A., 1956, Journal of Applied Bacteriology, V19, P95, DOI 10.1111/j.1365-2672.1956.tb00050.x

[8] REVIEWS OF PROGRESS OF DAIRY SCIENCE .B. BACTERIOLOGY - FLAVOUR OF CHEDDAR CHEESE [J].

MABBITT, LA .

JOURNAL OF DAIRY RESEARCH, 1961, 28 (03) :303-+

[9] LACTOBACILLI IN CHEDDAR CHEESE .1. THE USE OF SELECTIVE MEDIA FOR ISOLATION AND OF SEROLOGICAL TYPING FOR IDENTIFICATION [J].

NAYLOR, J ;

SHARPE, ME .

JOURNAL OF DAIRY RESEARCH, 1958, 25 (01) :92-103

[10] THE IDENTITIY OF STREPTOCOCCI FROM STARTER AND OF STREPTOCOCCI, SUITABLE FOR USE AS STARTER, ISOLATED FROM SOUR MILK [J].

NICHOLS, AA ;

HOYLE, M .

JOURNAL OF DAIRY RESEARCH, 1948, 15 (03) :409-416

← 1 2 →