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Effect of short-time subpasteurization treatments on the destruction of Staphylococcus aureus in milk for cheese manufacture

Zottola, E.A.; Jezeski, J.J.; al-Dulaimi, A.N.

Journal of Dairy Science 52(11): 1707-1714

1969


ISSN/ISBN: 0022-0302
PMID: 5395824
DOI: 10.3168/jds.s0022-0302(69)86830-x
Accession: 014444624

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Samples of raw and heated milk, milk from cheese vats and fresh cheese curd obtained from 4 commercial cheese plants, were examined for staphylococcal content by selective plating on Staphylococcal Medium 110 (Difco), and verified in heated samples using a dilution extinction procedure.

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