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Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese
Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that these organisms multiplied rapidly during manufacture...
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| Udgivet i: | Appl Microbiol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1968
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC547544/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4874453/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.16.6.862-866.1968 |
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