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COMPARISON OF DIFFERENT MEDIA FOR THE QUANTITATIVE DETERMINATION OF YEASTS AND MOULDS IN MILK AND MILK PRODUCTS.

[In German. / En allemand.]

Author(s) : ENGEL G.

Type of article: Article

Summary

IN 59 SAMPLES OF MILK AND MILK PRODUCTS THE NUMBER OF YEASTS AND MOULDS WERE DETERMINED WITH OXYTETRACYCLINE-GLUCOSE-YEAST EXTRACT-AGAR (OTC), BENGALROSE-CHLORAMPHENICOL-CHLOROTETRACYCLINE-AGAR (BRA), YEAST EXTRACT-GLUCOSE-CHLORAMPHENICOL-AGAR (PH 6.1) (CA) AND YEAST EXTRACT-GLUCOSE-CHLORAMPHENICOL-AGAR (WITH TARTARIC ACID AT PH 4.6) (CAW). CA AND OTC PROVED TO BE OF THE SAME VALUE. BUT AS CA IS EASIER TO MANAGE AND CAN BE STORED MORE THAN 4 MONTHS AT 277-279 K (4-6 DEG C) IT IS SUGGESTED TO USE CA FOR SOUR MILK PRODUCTS, SOUR MILK MIX PRODUCTS, FRESH CHEESE AND QUARG. FOR MILK AND NON-SOUR DAIRY PRODUCTS CAW COULD BE USED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1868
  • Languages: German
  • Source: Milchwissenschaft - vol. 37 - n. 12
  • Publication date: 1982/12
  • Document available for consultation in the library of the IIR headquarters only.

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