Effect of microbiological characteristics of raw milk on the quality of whole milk powder
Braz. j. microbiol
; Braz. j. microbiol;31(2): 95-8, Apr.-Jun. 2000. tab
Article
in En
| LILACS
| ID: lil-297644
Responsible library:
BR32.1
RESUMO
The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10
Full text:
1
Index:
LILACS
Main subject:
In Vitro Techniques
/
Milk
/
Breast-Milk Substitutes
/
Food Analysis
Language:
En
Journal:
Braz. j. microbiol
Journal subject:
MICROBIOLOGIA
Year:
2000
Type:
Article