SUBJECT: BITTY CREAM AND RELATED PROBLEMS:PROBLEMS ASSOCIATED WITH BACTERIAL SPORES IN HEAT-TREATED MILK AND DAIRY PRODUCTS
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1975.tb00682.x/fullpdf
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1. Pseudomonas fluorescens group bacterial strains are responsible for repeat and sporadic postpasteurization contamination and reduced fluid milk shelf life;Journal of Dairy Science;2018-09
2. Lactic Acid Bacteria (Lab)Bacteriocins: An Ecologicaland Sustainable Biopreservativeapproach to Improve The Safety and Shelf Life of Foods;Microorganisms in Sustainable Agriculture, Food, and the Environment;2017-09-01
3. Anaerobic sporeformers and their significance with respect to milk and dairy products;International Journal of Food Microbiology;2015-03
4. Heat Resistance of Bacillus spp. Spores Isolated from Cow's Milk and Farm Environment;Acta Veterinaria Brno;2001
5. Studies on theBacillusflora of milk and milk products;Journal of Applied Bacteriology;1994-09
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