PROCESS FOR DEFINING THE SHELF LIFE OF PASTEURIZED MILK.
[In German. / En allemand.]
Author(s) : GLAESER H.
Type of article: Article
Summary
A METHOD FOR EVALUATING THE MINIMUM SHELF LIFE OF PASTEURIZED MILKS IS PROPOSED, WHICH TAKES INTO ACCOUNT THE RISKS OF POST-CONTAMINATION. THIS METHOD IS BASED ON MEASUREMENT OF THE MAXIMUM NUMBER OF PSYCHROTROPH BACTERIA IN THE PASTEURIZED MILK STORED AT 279 K (6 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-247074.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-0209
- Languages: German
- Source: Dtsch. Molk.-Ztg. - vol. 110 - n. 12
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Pasteurization; Milk; Microbiology; Chilling; Psychrotroph; Process
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- Date : 1988
- Languages : English
- Source: J. appl. Bacteriol. - vol. 65 - n. 4
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- Date : 1980/05
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- Author(s) : REINHEIMER J. A., ZALAZAR C. A., CANDIOTI M. C.
- Date : 1983
- Languages : Italian
- Source: Ind. Latte - vol. 8 - n. 4
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SELECTION OF TESTS FOR MONITORING THE BACTERIOL...
- Author(s) : SENYK G. F.
- Date : 1988/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 71 - n. 3
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