Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product

Author:

Gran H.M.,Gadaga H.T.,Narvhus J.A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

1. Review of the sensitivity of different foodborne pathogens to fermentation;Adams;Food Control,1997

2. Survival of Listeria monocytogenes in three Zimbabwean fermented milk products;Dalu;Journal of Food Protection,1996

3. Fekadu, B., 1994. Present situation and future aspects of milk production, milk handling and processing of dairy products in southern Ethiopia. PhD thesis, Agricultural University of Norway, Ås, Norway.

4. Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products;Feresu;Journal of Applied Bacteriology,1990

5. Gadaga, T.H., 2001. The occurrence and diversity of yeast in Zimbabwean traditional fermented milk and their potential use as starter cultures. Doctor Scientiarum Thesis, The Agricultural University of Norway, Ås, Norway.

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