Field Isolated And Holder Pasteurization
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1. Thermal Death Kinetics (65°C) of some Mycobacterium bovis spoligotypes recently isolated from bovines / Resistência térmica de diferentes espoligotipos de Mycobacterium bovis à pasteurização lenta (65ºC) em leite experimentalmente inoculado
Milk pasteurization is mandatory in Brazil and the Low Temperature Long Time - LTLT - Pasteurization (62 to 65°C/30 min.) is normally used for cheese making. Permitted parameters were based on the reports of Myconbacterium bovis/tuberculosis inactivation made up to that time. Since then, just a few studies have been done to determine if the M. bovis in circ
Publicado em: 2009