LACTIC BULK CULTURE SYSTEM UTILIZING WHEY-BASED BACTERIOPHAGE INHIBITORY MEDIUM AND PH CONTROL .2. REDUCTION OF PHOSPHATE REQUIREMENTS UNDER PH CONTROL

被引：18

作者：

AUSAVANODOM, N ^{[1
]}

WHITE, RS ^{[1
]}

YOUNG, G ^{[1
]}

RICHARDSON, GH ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF DAIRY SCIENCE | 1977年 / 60卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(77)84017-4

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：1245 / 1251

页数：7

共 11 条

[1]

AUSAVANODOM N, 1973, THESIS UTAH STATE U

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[3]

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[4] PHOSPHATE HEAT TREATMENT OF MILK TO PREVENT BACTERIOPHAGE PROLIFERATION IN LACTIC CULTURES [J].

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[7] LACTIC BULK CULTURE SYSTEM UTILIZING A WHEY-BASED BACTERIOPHAGE INHIBITORY MEDIUM AND PH CONTROL .1. APPLICABILITY TO AMERICAN STYLE CHEESE [J].

RICHARDSON, GH ;

CHENG, CT ;

YOUNG, R .

JOURNAL OF DAIRY SCIENCE, 1977, 60 (03) :378-386

[8] BACTERIAL CULTURE LONGEVITY - CONTROL BY INORGANIC-PHOSPHATE AND TEMPERATURE [J].

SMITH, DK ;

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APPLIED MICROBIOLOGY, 1974, 27 (01) :292-293

[9] CALCIUM ION CONCENTRATION IN MILK [J].

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JOURNAL OF DAIRY SCIENCE, 1958, 41 (03) :351-359

[10]

WEBB BH, 1974, FUNDAMENTALS DAIRY C, P688

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