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Occurrence of enterococci in milk and milk products. I. Enumeration, isolation and presumptive identification of true enterococci



Occurrence of enterococci in milk and milk products. I. Enumeration, isolation and presumptive identification of true enterococci



New Zealand Journal of Dairy Science and Technology 19(2): 133-140



Milk and milk products (208 samples in all) were examined for the presence of enterococci, using a modified citrate azide agar medium. Enterococcal counts were highest in Cheddar cheese (7.5 x 106 c.f.u./g) and lowest in pasteurized milk and sweetened condensed milk (less than 100 c.f.u./ml); none of the processed cheese samples contained enterococci. Overall, 80% of samples tested were contaminated with enterococci.

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