Characterization of Psychrotrophic Bacterial Contamination in Commercial Buttermilk-Reference-Cited by-同舟云学术

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Characterization of Psychrotrophic Bacterial Contamination in Commercial Buttermilk

Published:1981-11 Issue:11 Volume:64 Page:2154-2160
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wang J.J.,Frank J.F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Diacetyl reductase of Lactobacillus casei;Branen;Can. J. Microbiol.,1970

2. Bergey's manual of determinative bacteriology;Buchanan,1974

3. Chou, T. C. 1962. The chemical nature of the characteristic flavor of cultured buttermilk. Ph.D. dissertation, Ohio State Univ., Columbus.

4. Citrate utilization in milk by Leuconostoc cremoris and Streptococcus diacetilactis;Cogan;J. Dairy Sci.,1975

5. Manual for the identification of medical bacteria;Cowan,1966

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2. A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products;Food Chemistry Advances;2022-10

3. Natural Microflora of Different Types of Foods;Health and Safety Aspects of Food Processing Technologies;2019

4. A 100-Year Review: Yogurt and other cultured dairy products;Journal of Dairy Science;2017-12

5. Microbiological Considerations Related to Dairy Processing;Dairy Processing and Quality Assurance;2015-10-30

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