Resistance of Certain Bacteria to Cottage Cheese Cooking Procedures-Reference-Cited by-同舟云学术

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Resistance of Certain Bacteria to Cottage Cheese Cooking Procedures

Published:1961-11 Issue:11 Volume:44 Page:1989-1996
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Collins E.B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Angevine, N. C. Personal communication. 1961.

2. The Calculation of an Equivalent Pasteurization Time for Any Time-Temperature Treatment of Milk;Burton;Dairy Inds.,1951

3. Heat Resistance of Three Strains of Psychrophilic Organisms Added to Skimmilk for Cottage Cheese Manufacture;Chaudhary;J. Dairy Sci.,1960

4. A Critical Look at Pasteurization Standards;Collins;J. Milk and Food Technol.,1956

5. Thermal Destruction of Micrococcus freudenreichii and Streptococcus thermophilus with Particular Reference to Pasteurization Without Holding;Collins;J. Applied Microbiol.,1956

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acid- and acid/rennet-curd cheeses part B: Cottage cheese;Major Cheese Groups;2004

2. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1999

3. Anhang;Reaktionskinetik in Lebensmitteln;1996

4. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1993

5. Effect of pH at Cutting and during Cooking on Cottage Cheese;Journal of Dairy Science;1984-10

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