Effect of high-temperature, short-time (HTST) pasteurization on milk containing low numbers of Mycobacterium paratuberculosis

Letters in Applied Microbiology

Volumn 26, Issue 2, 1998, Pages 166-170

  Grant, I R ^a   Ball, H J ^b   Rowe, M T ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COWS' MILK; EGG YOLKS; HIGHEST TEMPERATURE; INOCULUM LEVEL; MILK SAMPLE; PARATUBERCULOSIS; PASTEURISATION; PASTEURIZED MILK; RADIOMETRICS;

PASTEURIZATION;

ARTICLE; BACTERIUM ISOLATION; COLONY FORMING UNIT; HIGH TEMPERATURE PROCEDURES; MYCOBACTERIUM PARATUBERCULOSIS; NONHUMAN; PASTEURIZATION; STRAIN DIFFERENCE;

ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS); BOVINAE; MYCOBACTERIUM; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; MYCOBACTERIUM PARATUBERCULOSIS; UNCULTURED ACTINOMYCETE;

EID: 0031960625     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00309.x     Document Type: Article

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