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

Zottola, E A

Effect of short-time subpasteurization treatments on the destruction of Staphylococcus aureus in milk for cheese manufacture. [electronic resource] - Journal of dairy science Nov 1969 - 1707-14 p. digital

Publication Type: Journal Article

0022-0302

10.3168/jds.S0022-0302(69)86830-X doi


Animals
Cheese
Food Microbiology
Food Preservation
Hot Temperature
Milk
Staphylococcus--isolation & purification