Bacterial Degradation of Milk Components
Bacterial Degradation of Milk Components is Affected by Storage Temperature and Time
Published: August 6, 2008
Summary
Raw milk is an excellent medium for bacterial growth. The objective of this study was to evaluate the number of microbes and component degradation in raw milk. Milk fat content did not affect bacteria counts. As storage temperature or time increased, greater numbers of bacteria were present. In this study, milk protein was degraded preferentially over lactose or milk fat. As the milk storage tempe...
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27 de febrero de 2013
Please mail me a graphical representation of dependency of milk and its constituents against temprature
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26 de noviembre de 2014
This is a very interesting finding, I would be thankful if you could provide me with the PDF file
mahboobi.amir@gmail.com
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