Effect of Copper on Microorganisms in the Manufacture of Swiss Cheese
Open Access
- 1 November 1975
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 58 (11) , 1630-1636
- https://doi.org/10.3168/jds.s0022-0302(75)84761-8
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- TOXICITY OF COPPER TO ESCHERICHIA COLI IN RELATION TO INCUBATION TEMPERATURE AND METHOD OF STERILIZATION OF MEDIACanadian Journal of Microbiology, 1967
- Role of Propionibacteria in Split Defect of Swiss CheeseJournal of Dairy Science, 1967
- Growth of Propionibacteria at Low TemperaturesJournal of Dairy Science, 1967
- RECENT RESULTS OF RESEARCH WORK IN THE SWISS FEDERAL EXPERIMENTAL STATION FOR THE DAIRY INDUSTRYInternational Journal of Dairy Technology, 1967
- Determination of Calcium and Magnesium in Milk by E.D.T.A. TitrationJournal of Dairy Science, 1961
- Über den einfluß des kesselmaterials auf die eigenschaften von EmmentalerkäseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1961
- The Effect of Copper upon the Activity of Bacteria Associated with Swiss Cheese ManufactureJournal of Dairy Science, 1952