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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 31 No. 3, 1981.

Izvorni znanstveni članak

Fermented milks

Ksenija Stefanović ; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Branka Bačić

Puni tekst: hrvatski pdf 610 Kb

str. 67-71

preuzimanja: 632

citiraj

Sažetak

According to data published in literature by other authors, E. coli should not be present in fermented milks. The research organized by K. Stefanović and B. Bačić could prove the presence of E. coli in samples of fermented milks taken from, retail shops. The number of E. coli is reduced during keeping. After 3 days of storage at 4-6 °C, or after 1-2 day at 22 °C, there was no E. coli present. High per cent of fat in fermented milk favours the resistance of E. coli during storage.

Ključne riječi

milk; fermented milks

Hrčak ID:

109885

URI

https://hrcak.srce.hr/109885

Datum izdavanja:

1.3.1981.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.644 *