Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm

Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United S...

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Detalles Bibliográficos
Autores principales: Shi, X., Qian, C., Murphy, S.I., Wiedmann, M., Martin, N.H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873660/
https://www.ncbi.nlm.nih.gov/pubmed/36713122
http://dx.doi.org/10.3168/jdsc.2022-0252

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873660/
https://www.ncbi.nlm.nih.gov/pubmed/36713122
http://dx.doi.org/10.3168/jdsc.2022-0252

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