The effect of pH on the initiation of growth of cottage cheese spoilage bacteria
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference19 articles.
1. Keeping quality of cottage cheese;Angevine;J. Dairy Sci.,1959
2. Sensory, shelf-life, microbial and chemical evaluation of creamed cottage cheese treated with sorbates;Bodyfelt;J. Food Protect.,1979
3. Characteristics of organisms contributing to spoilage in cottage cheese;Bonner;J. Dairy Sci.,1957
4. Microbiological changes in cottage cheese varieties during storage at +7°C;Brocklehurst;Food Microbiol.,1985
5. Factors involved in the control of gelatinous curd defects of cottage cheese. I. Storage temperature and pH;Collins;J. Milk Food Technol.,1955
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