The influence of thermization on the microbiological characteristics at the preparation of cheese milk
1993
Elias, P. (Estonian Agricultural Univ., Tartu (Estonia). Dept. of Milk Technology)
The effect of thermization on the total bacterial count and spore formed bacteria of milk was studied. Thermization reduced more effectivly the total bacterial count and count of spore formed bacteria of milk than pasteurization. Thermization of milk would be useful in cheese making factory when total bacterial count of raw milk is high and acidity is low
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 96-99
其它主题
Technologie fromagere; Qualite; Fabricacion del queso; Acidite; Contaminacion biologica
语言
爱沙尼亚语
注释
Summary (En)
7 ref.; 1 table
类型
Summary
1994-08-15
AGRIS AP