Izvorni znanstveni članak

The bacteriological quality of raw milk

Jasmina Lukač ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb

Sažetak

Bacteriological quality of raw milk was studied on farm's and daily collected bulk milk (refrigerated) samples. Results indicate great variability of milk samples quality due to ecological conditions, milk manipulation as well as to cattle husbandry and feeding conditions. In milk production extreme consideration should be given to bacteriological quality of raw milk.

Ključne riječi

bacteriological quality; raw milk; colony - forming units

Hrčak ID:

96726

URI

https://hrcak.srce.hr/96726

Datum izdavanja:

1.12.1990.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.431 *