+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Psychrotrophic bacteria in milk products and their effects. II. Cheeses, butter and ice cream



Psychrotrophic bacteria in milk products and their effects. II. Cheeses, butter and ice cream



Veterinarium 8(1/2): 105-109



Health concerns and technological effects of psychrotrophic bacteria in the 3 milk products are reviewed. Gram-positive and -negative species are listed.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 003246493

Download citation: RISBibTeXText


Related references

Lipolytic activity in milk, cream and butter after growth of psychrotrophic bacteria. Beretning fra Statens Forsogsmejeri (258): 28, 1984

Method for inhibiting psychrotrophic bacteria in cream or milk based products using a Pediococcus. United States Patent (US 4 790 994): 4, 1988

Incidence of psychrotrophic sporeforming bacteria in pasteurized milk and cream products and effect of temperature on their growth. Australian Journal of Dairy Technology 34(4): 150-153, 1979

Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus us patent 4790994. december 13 1988. Official Gazette of the United States Patent & Trademark Office Patents 1097(2): 805, 1988

Studies on the effects of psychrotrophic bacteria on milk quality. II. Changes in bacterial count of raw milk and pasteurized cream during frozen storage. Memoirs of the Faculty of Agriculture, Hokkaido University 11(4): 336-344, 1979

Measurement of lipase activity in cream and butter after growth of psychrotrophic bacteria. Maelkeritidende 94(3): 60-63, 1981

Review of the progress of dairy science: enzymes of psychrotrophic bacteria and their effects on milk and milk products. Journal of Dairy Research 46(3): 573-588, 1979

Psychrotrophic bacteria in milk products and their effects: 1: raw, pasteurized and UHT milk. Veterinarium 7(1/2): 67-75, 1996

Psychrotrophic bacteria: consequences of their presence in milk and cheeses. Boletim da Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 33(2): 129-138, 1999

The calibration of butyrometers for the determination of fat in milk and milk products. Part I. Milk and cream. Part II. Cream, butter, cheese and powdered milk. Int. Dairy Congr., 1949. 5: Suppl, 44-72, 1949

Studies on psychrotrophic bacteria of bovine milk. II. Proteolytic and lipolytic activities of psychrotrophic bacteria isolated from raw milk. Bulletin of the Nippon Veterinary and Zootechnical College (31): 222-228, 1982

Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter and Cheese). American Journal of Public Health and the Nations Health 33(5): 581-581, 1943

Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter and Cheese)*. American Journal of Public Health and the Nations Health 33(5): 580-580, 1943

Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter, and Cheese)*. American Journal of Public Health and the Nations Health 34(8): 894-895, 1944

Report of the Standard Methods Committee on Milk and Milk Products (Milk, Cream, Butter and Cheese): Laboratory Section. American Journal of Public Health and the Nation's Health 33(5): 580, 1943