“INHIBITION” OF STREPTOCOCCUS LACTIS BY A QUATERNARY AMMONIUM COMPOUND IN CHEESE MILKS-Reference-Cited by-同舟云学术

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“INHIBITION” OF STREPTOCOCCUS LACTIS BY A QUATERNARY AMMONIUM COMPOUND IN CHEESE MILKS

Published:1952-01-01 Issue:6 Volume:15 Page:278-299
ISSN:0022-2747
Container-title:Journal of Milk and Food Technology
language:en
Short-container-title:

Author:

Curry Janet C.¹,Barber Franklin W.¹

Affiliation:

1. National Dairy Research Laboratories, Inc., Oakdale, Long Island, New York

Abstract

The inhibition of lactic acid bacteria by quaternary ammonium compounds in milk has been shown to be an effect on acid production and not upon growth. Lactic acid production is affected by concentrations of 2.5 – 10 ppm, while growth is not affected unless the concentration is 25 – 50 ppm.

Publisher

International Association for Food Protection

Link

http://meridian.allenpress.com/jfp/article-pdf/15/6/278/2394756/0022-2747-15_6_278.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese;Journal of Dairy Research;1985-05

2. The incidence and implications of residues of detergents and sanitizers in dairy products;Residue Reviews;1983

3. Photometrische Mikrobestimmung der Reste keimt�tender QAV in Milch;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1977-03

4. Slow Acid Production by Lactic Cultures: A Review;Journal of Dairy Science;1955-07

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