ShareBACTERIA AND THE KEEPING QUALITY OF PASTEURIZED MILK.
Author(s) : LANGEVELD L. P. M.
Type of article: Article
Summary
KEEPING QUALITY IS LIMITED BY RECONTAMINATION WITH PSYCHROTROPHIC GRAM-NEGATIVE BACTERIA. WHEN THESE REACH A CONCENTRATION OF 5 M PER MILLILITRE THE FLAVOUR OF THE MILK BEGINS TO DETERIORATE. THE FOOD ACT SETS A LOWER LIMIT FOR THE RETAIL TRADE OF 0.05 M/MILLILITRE. BACTERIAL GROWTH IN MILK IS DISCUSSED. C.R.F.
Details
- Original title: BACTERIA AND THE KEEPING QUALITY OF PASTEURIZED MILK.
- Record ID : 1985-0214
- Languages: English
- Source: Neth. Milk Dairy J. - vol. 37 - n. 4
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Pasteurization; Milk; Microbiology; Chilling
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- Date : 1983
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- Author(s) : GREIG B. D., MANNING D. J.
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- Languages : English
- Source: J. Soc. Dairy Technol. - vol. 36 - n. 2
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