Spore test parameters matter: Mesophilic and thermophilic spore counts detected in raw milk and dairy powders differ significantly by test method-Reference-Cited by-同舟云学术

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Spore test parameters matter: Mesophilic and thermophilic spore counts detected in raw milk and dairy powders differ significantly by test method

Published:2016-07 Issue:7 Volume:99 Page:5180-5191
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kent D.J.,Chauhan K.,Boor K.J.,Wiedmann M.,Martin N.H.

Funder

the Dairy Research Institute

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference50 articles.

1. Comparison between automatic ribotyping and random amplified polymorphic DNA analysis of Bacillus cereus isolates from the dairy industry;Andersson;Int. J. Food Microbiol.,1999

2. Determining the source of Bacillus cereus and Bacillus licheniformis isolated from raw milk, pasteurized milk and yoghurt;Banykó;Lett. Appl. Microbiol.,2009

3. Discrimination among Bacillus cereus, B. mycoides and B. thuringiensis and some other species of the genus Bacillus by Fourier transform infrared spectroscopy;Beattie;FEMS Microbiol. Lett.,1998

4. Prevalence of thermoduric bacteria and spores on 10 midwest dairy farms;Buehner;J. Dairy Sci.,2014

5. Thermophilic bacilli and their importance in dairy processing;Burgess;Int. J. Food Microbiol.,2010

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