Possible Role of Coryneform Bacteria in Age Gelation of Ultrahigh-Temperature-Processed Milk
AUTOR(ES)
Keogh, Barbara P.
RESUMO
Two strains of psychrotrophic, gram-positive, proteolytic bacteria isolated from raw milk were identified as Arthrobacter or closely related coryneform species. We inoculated raw-milk samples with the strains (one strain per sample) and compared rates of gelation after ultrahigh-temperature processing with that of ultrahigh-temperature-processed controls. The trial indicated that either organism could play a role in age gelation of ultrahigh-temperature-processed milk.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=244258Documentos Relacionados
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