ShareEFFECTS OF GAMMA IRRADIATION AT 195 K (-78 DEG C) ON MICROBIAL POPULATIONS IN DAIRY PRODUCTS.
Author(s) : HASHISAKA A. E.
Type of article: Article
Summary
THE EFFECT OF LOW TEMPERATURE (195 K) GAMMA IRRADIATION WAS INVESTIGATED ON MICROBIAL POPULATIONS IN SELECTED DAIRY PRODUCTS TO DETERMINE THE IRRADIATION DOSAGE NEEDED TO PRODUCE COMMERCIALLY STERILE DAIRY PRODUCTS FOR IMMUNOSUPPRESSED PATIENTS. 40 KILOGRAYS IRRADIATION WAS SUFFICIENT TO STERILIZE ICE CREAM AND FROZEN YOGURT, BUT NOT MOZZARELLA OR CHEDDAR CHEESES.
Details
- Original title: EFFECTS OF GAMMA IRRADIATION AT 195 K (-78 DEG C) ON MICROBIAL POPULATIONS IN DAIRY PRODUCTS.
- Record ID : 1991-2195
- Languages: English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Sterilization; Cheddar; Microbiology; Yoghurt; Dairy product; Ionizing irradiation; Ice cream; Freezing; Cheese
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- Date : 1994
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- Date : 1992/10
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- Date : 1982
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