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Occurrence of bacteria of the genus Micrococcus during production and ripening of Gouda cheese


Occurrence of bacteria of the genus Micrococcus during production and ripening of Gouda cheese



Acta Academiae Agriculturae ac Technicae Olstenensis, Technologia Alimentorum 21: 15-23



ISSN/ISBN: 0860-2859

Changes in the bacterial count of Micrococcus during the manufacture and ripening of Gouda cheese were studied. Raw cheese milk contained Micrococcus at a concn. of 10superscript 3-104/ml; concn. decreased approx. 10-fold on pasteurization, and then increased to approx. 105/g after 10 days' ripening.

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Accession: 001646500

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