Short communication: Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk-Reference-Cited by-同舟云学术

Short communication: Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk

Published:2015-11 Issue:11 Volume:98 Page:7640-7643
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Andrus Alexis D.,Campbell Brynne,Boor Kathryn J.,Wiedmann Martin,Martin Nicole H.

Funder

New York State Milk Promotion Advisory Board

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk;Barrett;J. Dairy Res.,1999

2. Shelf lives of pasteurized fluid milk products in New York State: A ten year study;Carey;Food Prot. Trends,2005

3. Variations of lactoperoxidase activity and thiocyanate content in cows’ and goats’ milk throughout lactation;Fonteh;J. Dairy Res.,2002

4. Factors affecting lactoperoxidase activity;Fonteh;Int. J. Dairy Technol.,2005

5. Modelling the relation between bacterial growth and storage temperature in pasteurized milks of varying hygienic quality;Griffiths;J. Soc. Dairy Technol.,1988

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