Salmonella Survival During Spray Drying and Subsequent Handling of Skimmilk Powder. III. Effects of Storage Temperature on Salmonella and Dried Milk Properties

Author:

LiCari J.J.,Potter N.N.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. American Dry Milk Institute. 1965. Standards for Grades of Dry Milk, Including Methods of Analysis. Bull. 916 (revised). American Dry Milk Institute, Inc., Chicago, III.

2. Destruction of Salmonella in egg albumen;Ayres;Food Technol.,1949

3. The effect of high temperature storage on the content of Salmonella and on the functional properties of dried egg white;Banwart;Food Technol.,1956

4. Dried whole egg powder VII. Effect of temperature and moisture on the bacterial count of liquid and dried eggs. Canadian;Gibbons;J. Res.,1943

5. Dried whole egg powder XII. The effect of drying, storage and cooking on the Salmonella content. Canadian;Gibbons;J. Res.,1944

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