חיפוש מתקדם
Sklan, D., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Rosen, B., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Keller, P., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Gordin, S., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Coliform bacteria in buttermilk decreased on storage at 4°C and 37°C. Counts decreased at 20°C when the initial inoculum was low but increased when it was high. The change in the number of coliform bacteria was not correlated with either the total acid or acetic acid concentrations, or with their kinetics. In 10% skim milk, lactic and acetic acid had complementary inhibitory effects on coliform bacteria, except when the acetic acid concentration was below 10%, and then the interaction between the two acids was not consistent.
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הספר "אוצר וולקני"
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תנאי שימוש
Fate of coliform bacteria in buttermilk
37
Sklan, D., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Rosen, B., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Keller, P., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Gordin, S., Agric. Res. Organ., Volcani Cent., Bet Dagan, Israel
Fate of coliform bacteria in buttermilk
Coliform bacteria in buttermilk decreased on storage at 4°C and 37°C. Counts decreased at 20°C when the initial inoculum was low but increased when it was high. The change in the number of coliform bacteria was not correlated with either the total acid or acetic acid concentrations, or with their kinetics. In 10% skim milk, lactic and acetic acid had complementary inhibitory effects on coliform bacteria, except when the acetic acid concentration was below 10%, and then the interaction between the two acids was not consistent.
Scientific Publication
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