Effect of microbiological characteristics of raw milk on the quality of whole milk powder
Braz. j. microbiol
; 31(2): 95-8, Apr.-Jun. 2000. tab
Article
en En
| LILACS
| ID: lil-297644
Biblioteca responsable:
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
Texto completo:
1
Índice:
LILACS
Asunto principal:
Técnicas In Vitro
/
Leche
/
Sustitutos de la Leche Humana
/
Análisis de los Alimentos
Idioma:
En
Revista:
Braz. j. microbiol
Asunto de la revista:
MICROBIOLOGIA
Año:
2000
Tipo del documento:
Article