Psychrotrophic Bacteria cause Changes in Stability of Milk to Coagulation by Rennet or Heat-Reference-Cited by-同舟云学术

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Psychrotrophic Bacteria cause Changes in Stability of Milk to Coagulation by Rennet or Heat

Published:1977-07 Issue:7 Volume:60 Page:1042-1047
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cousin M.A.,Marth E.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Evaluation of bulk tank milk and its suitability for dairy use;Antila;Suom. Elain.,1971

2. Bergey's manual of determinative bacteriology,1974

3. Cousin, M. A. 1976. Psychrotrophic growth in milk and its use to manufacture cultured dairy products. Ph.D. Thesis, University of Wisconsin, Madison.

4. Diagnostic tables for the common medical bacteria;Cowan;J. Hyg. Camb.,1961

5. Factors affecting resistance to heat and recovery of heat-injured bacteria;Dabbah;J. Dairy Sci.,1969

Cited by 16 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. Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes;Journal of Milk Science and Biotechnology;2018-03

2. Food Spoilage byPseudomonasspp.-An Overview;Foodborne Pathogens and Antibiotic Resistance;2017-02-22

3. No seasonal effect on culturable pseudomonads in fresh milks from cattle herds;Journal of Dairy Science;2012-05

4. Proteolysis of High Quality Raw Milk During Storage at Various Temperatures;Journal of Dairy Science;1988-06

5. Fermentations;Fundamentals of Dairy Chemistry;1988

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