The influence of the bioecological agents in white cheese production on the creation of staphyloenterotoxin and problems of veterinary sanitary checkup of these products
1984
Stojanovic, L. | Mijacevic, Z. | Babic, Lj. (Veterinarski fakultet, Beograd (Yugoslavia))
Study of the process of cheese production in households revealed that the temperature at the stage of curdling and curd treatment is favourable for staphylococci reproduction and enterotoxin formation. Investigation results confirm that white cheeses, being milk products in which lactic acid bacteria play an important role, are an unsuitable medium for development of staphylococcic activity and enterotoxin formation. These cheeses are produced from milk that is not heat treated and starter cultures are not used in the production process. At first production stages staphylococci have the best conditions for enterotoxin formation.
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