Low pressure CO2 storage of raw milk: Microbiological effects

Journal of Dairy Science

Volumn 88, Issue 9, 2005, Pages 3130-3138

  Rajagopal, M ^a   Werner, B G ^a   Hotchkiss, J H ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Carbon dioxide; Microbiology; Raw milk; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; NEGIBACTERIA;

CARBON DIOXIDE; LACTOSE; MILK PROTEIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; COLD; FERMENTATION; FOOD PRESERVATION; GRAM NEGATIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PH; PRECIPITATION; PRESSURE; TEMPERATURE; TIME;

ANIMALS; BACTERIA; CARBON DIOXIDE; COLD; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOSE; MILK; MILK PROTEINS; PRECIPITATION; PRESSURE; TEMPERATURE; TIME FACTORS;

EID: 27544503124     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72995-7     Document Type: Article

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