[Improved sanitary bacteriological control of dairy production]. / Sovershenstvovanie sanitarno-bakteriologicheskogo kontrolia molochnoi produktsii.

Investigation of bacterial contamination in curds and sour cream, and experimental studies on survival rate of a number of pathogenic and opportunistic microorganisms in these products have permitted standardization of the products with respect to coliform bacteria. A permissible level has been determined for bacterial contamination of curds and sour cream.