Changes in the microflora of milk with different pasteurization and storage conditions and aseptic packaging
1989
Cromie, S.J. | Dommett, T.W. | Schmidt, D. (Queensland Dept. of Primary Industries, Hamilton (Australia). Queensland Food Research Lab.)
Bacteria were identified from homogenized milk before and after pasteurization at 15 different combinations of temperature and time, and at spoilage after storage at 3 and 7 deg C. The initial microflora were dominated by coryneforms, with some Gram positive cocci and low proportions of Bacillus. Increased severity of pasteurization reduced proportions of G+ cocci; but at the end of shelf life, all treatments were dominated by Bacillus circulans.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 74-77
Другие темы
Pasteurizacion; Aptitude a la conservation; Aptitud para la conservacion
Язык
Английский
Примечание
Summary (En)
1 fig., 1 table, 34 ref.
Тип
Summary
1996-08-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]