TYPES OF ORGANISMS PRESENT IN COMMERCIALLY PASTEURIZED MILK
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1950.tb00738.x/fullpdf
Reference17 articles.
1. 2. J. Harrison "The Numbers and Types of Bacteria in Cheese ." Proc. Soe. Agri. Bact.1938 .
2. 3. T. Gibson, and L. E. Topping "Further Studies of the Aerobic Spore-forming Bacilli ." Proc. Soc. Agri. Bact.1938 .
3. A liquid medium buffered atpH 9·6 for the differentiation ofStreptococcus fæcalis fromStreptococcus lactis
4. 5. T. Gibson, and Y. Abdel-Malek "The Effect of Low Temperature Pasteurization on the Bacterial Flora of Milk ." Proe. Soe. Agr. Bact.1940 .
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1. Purification and properties of an extracellular proteolytic enzyme fromBacillus cereus;Journal of Dairy Research;1973-10
2. Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and Review;Journal of Applied Bacteriology;1967-08
3. The Microflora of Poorly Cleansed Farm Dairy Equipment;Journal of Applied Bacteriology;1966-08
4. THE MICROFLORA OF RAW MILK AS DETERMINED BY PLATING ON YEASTREL-MILK AGAR INCUBATED AT 30°;Journal of Applied Bacteriology;1962-04
5. STUDIES OF THE BACTERIAL CONTENT OF WASHED MILK CANS;Journal of Applied Bacteriology;1956-12
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