THE MICROFLORA OF RAW MILK AS DETERMINED BY PLATING ON YEASTREL-MILK AGAR INCUBATED AT 30°
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1962.tb01125.x/fullpdf
Reference20 articles.
1. Studies in the bacteriology of milk. II. The staphylococci and micrococci of milk;Abd-el-Malek;J. Dairy Res.,1948
2. The effect of steam, hypochlorite and caustic soda used for treating direct-to-can milking equipment, on the bacteriological quality and flora of milk;Carreira;J. Dairy Res.,1955
3. The types of organisms present in commercially pasteurized milk;Egdell;J. Soc. Dairy Tech.,1950
4. The role of micro-organisms in dye reduction and keeping quality tests. I. The change in dominant bacterial flora during incubation at 37.5° and 22° and the part played by staphylococci and the coli-aerogenes group;Garvie;J. Dairy Res.,1952
5. The development of bacterial populations in milk;Gibson;Canad. J. Microbiol.,1957
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