title: [Improved sanitary bacteriological control of dairy production].
abstract: 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.
authors.forename: L I
authors.initials: LI
authors.lastname: Kalamkarova
authors.forename: P S
authors.initials: PS
authors.lastname: Nikov
authors.forename: K I
authors.initials: KI
authors.lastname: Bilialova
authors.forename: R M
authors.initials: RM
authors.lastname: Rakhimberlina
authors.forename: V I
authors.initials: VI
authors.lastname: Zhiglov
mesh_terms: D001419:Bacteria / Q000302:isolation & purification; D003611:Dairy Products / Q000592:standards*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007623:Kazakhstan
vernacular_title: Sovershenstvovanie sanitarno-bakteriologicheskogo kontrolia molochnoĭ produktsii.