Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 733-736
- https://doi.org/10.1111/j.1365-2621.1982.tb12702.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Behavior of Enteropathogenic Escherichia coli in Camembert Cheese Made From Ultrafiltered MilkJournal of Food Science, 1982
- Influence of Lactic Acid Starter Bacteria on Enteropathogenic Escherichia coli in Ultrafiltration Prepared Camembert CheeseJournal of Dairy Science, 1982
- Behavior of Enterobacter aerogenes and Hafnia Species During the Manufacture and Ripening of Camembert CheeseJournal of Food Protection, 1979
- Application of Membrane Ultrafiltration to Preparation of Various Types of CheeseJournal of Dairy Science, 1975
- Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membraneLe Lait, 1974
- ACID PRODUCTION BY Streptococcus lactis IN LOW‐LACTOSE SKIM MILKJournal of Food Science, 1973
- Influence of Carbon Dioxide and Nitrogen on Microbial Populations and Shelf Life of Cottage Cheese and Sour CreamJournal of Dairy Science, 1973
- Préparation de fromage à partir de " pré-fromage liquide " obtenu par ultrafiltration du laitLe Lait, 1971
- The use of ultrafiltration and dialysis in isolating the aqueous phase of milk and in determining the partition of milk constituents between the aqueous and disperse phasesJournal of Dairy Research, 1960
- Direct Analysis of Lactose in Milk and SerumJournal of Dairy Science, 1959