[Improved sanitary bacteriological control of dairy production].
Investigation of bacterial contamination in curds and sour cream, and experimental studies on survival rate of a number of pathogenic and opportunistic microorganisms in these products have permitted standardization of the products with respect to coliform bacteria. A permissible level has been determined for bacterial contamination of curds and sour cream.
Kalamkarova
L I
LI
Nikov
P S
PS
Bilialova
K I
KI
Rakhimberlina
R M
RM
Zhiglov
V I
VI
D001419:Bacteria / Q000302:isolation & purification; D003611:Dairy Products / Q000592:standards*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007623:Kazakhstan
Sovershenstvovanie sanitarno-bakteriologicheskogo kontrolia molochnoĭ produktsii.