ShareTHE EFFECT OF FREEZING OF MILK SAMPLES ON THE CULTURAL RESULTS.
Author(s) : BASHANDY E. Y., HEIDER L. E.
Type of article: Article
Summary
MICROBIOLOGICAL ANALYSIS OF 158 SAMPLES OF FRESH MILK AND OF MILK FROZEN-STORED OVER 7 TO 14 DAYS AT 203 K (-70 C). NO CHANGES IN THE NUMBER OF BACTERIOLOGICALLY POSITIVE SAMPLES AFTER 14 DAYS AT 193 K (-80 C), DECREASE IN STREPTOCOCCI COUNT BUT SURVIVAL OF STAPHYLOCOCCI AND E. COLI. (Bull. CNRS, FR., 79-340-25409.
Details
- Original title: THE EFFECT OF FREEZING OF MILK SAMPLES ON THE CULTURAL RESULTS.
- Record ID : 1981-0184
- Languages: English
- Source: Zent.bl. Vet.med. Beih. - vol. 26 - n. 1
- Publication date: 1979
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Staphylococcus; Milk; Microbiology; Streptococcus; Escherichia; Freezing
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