Investigation of bacterial contamination in curds and sour cream, and experimental studies on survival rate of a number of pathogenic and opportunistic microorganisms in these products have permitted standardization of the products with respect to coliform bacteria. A permissible level has been determined for bacterial contamination of curds and sour cream.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
bacterial contamination
8
contamination curds
8
curds sour
8
sour cream
8
[improved sanitary
4
sanitary bacteriological
4
bacteriological control
4
control dairy
4
dairy production]
4
production] investigation
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!