COLIFORMS AND KEEPING QUALITY OF A STREPTOCOCCUS-LACTIS BASED CULTURED MILK PRODUCT

被引：8

作者：

POTASHNIK, L

SKLAN, D

ROSEN, B

GORDIN, S

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1972年 / 35卷 / 11期

关键词：

D O I：

10.4315/0022-2747-35.11.651

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：651 / +

页数：1

共 11 条

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[2] FATE OF COLIFORMS IN YOGURT, BUTTERMILK, SOUR CREAM, AND COTTAGE CHEESE DURING REFRIGERATED STORAGE [J].

GOEL, MC ;

KULSHRESTHA, DC ;

MARTH, EH ;

FRANCIS, DW ;

BRADSHAW, JG ;

READ, RB .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (01) :54-+

[3]

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[4]

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[5]

OVERCAST WW, 1959, J DAIRY SCI, V42, P910

[6] STUDIES ON PSYCHROPHILIC BACTERIA .1. DISTRIBUTION IN STORED COMMERCIAL DAIRY PRODUCTS [J].

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OLSON, JC .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (03) :346-350

[7] GROWTH RATE OF COLIFORM ORGANISMS IN COTTAGE CHEESE + RECONSTITUTED NONFAT DRY MILK [J].

SKELTON, WR ;

HARMON, LG .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1964, 27 (07) :197-&

[8]

SNEDECOR GW, 1956, STATISTICAL METHODS

[9]

YAZICIOGLU A., 1966, Milchwissenschaft, V21, P87

[10]

1960, STANDARD METHODS EXA

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