ShareMICROBIOLOGICAL CHANGES IN COTTAGE CHEESE VARIETIES DURING STORAGE AT 280 K (7 DEG C).
Author(s) : BROCKLEHURST T. F., LUND B. M.
Type of article: Article
Summary
COMPARISON OF THE MICROFLORA OF COTTAGE CHEESE, STANDARD OR FLAVOURED (ONION, PEPPER, SALMON, ETC) ON LEAVING FROM THE FACTORY AND AFTER THE BOUNDARY SELLING DATE. THE GROWTH OF PSEUDOMONAS, ENTEROBACTERIACEAE AND YEASTS CHANGES WITH THE PRESENCE OR ABSENCE OF SORBIC ACID OR SORBATE IN THE CHEESE. ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS AND VIBRIO ARE NOT DETECTED. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-207925.
Details
- Original title: MICROBIOLOGICAL CHANGES IN COTTAGE CHEESE VARIETIES DURING STORAGE AT 280 K (7 DEG C).
- Record ID : 1987-0203
- Languages: English
- Source: Food Microbiol. - vol. 2 - n. 3
- Publication date: 1985
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Yeast; Microbiology; Chilling; Pseudomonas; Enterobacteria; Fromage frais
-
YEAST DEVELOPMENT AND DETERMINATION OF THE AVER...
- Author(s) : ENGEL G.
- Date : 1988
- Languages : German
- Source: Milchwissenschaft - vol. 43 - n. 2
View record
-
THE OCCURRENCE AND GROWTH OF YEASTS IN REFRIGER...
- Author(s) : MIAN M. A.
- Date : 1984
- Languages : English
- Source: Diss. Abstr. int., B - vol. 44 - n. 8
View record
-
BIOTECHNOLOGIE DES FROMAGES FRAIS.
- Date : 1984
- Languages : French
- Source: Tech. lait. - n. 988
View record
-
TRENDS OF THE MANUFACTURE OF AN EFFICIENT COOLE...
- Author(s) : IVASOV V. I., DANZANOV V. D.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 4
View record
-
Inhibition of pseudomonads in cottage cheese by...
- Author(s) : MOIR C. J., EYLES M. J., DAVEY J. A.
- Date : 1993
- Languages : English
- Source: Food Microbiol. - vol. 10 - n. 4
View record