A survey of the microbiological quality of processed cheese products

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of

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Bibliographic Details
Published in:Journal of food protection 1986-03, Vol.49 (3), p.229-232
Main Authors: Warburton, D.W, Peterkin, P.I, Weiss, K.F
Format: Article
Language:English
Subjects:
AEROBES
ANAEROBES
BACTERIA COLIFORME
BACTERIE COLIFORME
Biological and medical sciences
CHEESE
COLIFORM BACTERIA
DEGRADATION
DETERIORO
ESCHERICHIA
ESCHERICHIA COLI
FOOD HYGIENE
Food industries
FROMAGE
FROMAGE A PATE FONDUE
Fundamental and applied biological sciences. Psychology
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
Milk and cheese industries. Ice creams
NUCLEOSIDASAS
NUCLEOSIDASE
NUCLEOSIDASES
ORGANISMOS PATOGENOS
PATHOGENE
PATHOGENS
PROCESSED CHEESE
QUESO
QUESO ELABORADO
STAPHYLOCOCCUS AUREUS
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Description
Summary:A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-49.3.229