The Effect of Heat on Milk as a Culture Medium for Lactic Acid Bacteria
Open Access
- 1 December 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (12) , 988-997
- https://doi.org/10.3168/jds.s0022-0302(52)93785-5
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Intracellular Proteinases of Certain Organisms from Cheese and their Relationship to the Proteinases in CheeseJournal of Dairy Science, 1952
- 208. The part played by bacteria in the reduction of methylene blue in milkJournal of Dairy Research, 1939
- 146. The heat denaturation of albumin and globulin in milk. II. Denaturation and degradation of protein at temperatures of 75–120° CJournal of Dairy Research, 1937
- L'influence des différentes températures de pasteurisation du lait sur le développement des microbes acido-lactiques du type Streptococcus Lactis et Bacterium CaseiLe Lait, 1933