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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...
Autores principales: | Shi, X., Qian, C., Murphy, S.I., Wiedmann, M., Martin, N.H. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
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 |
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