title: Effect of homogenization procedures on Escherichia coli counts in naturally contaminated cheese.
abstract: A comparison was made between blending in 2% sodium citrate and stomaching in 0.1% peptone or 0.1% peptone - 1% Tween 80 for the enumeration of Escherichia coli in naturally contaminated cheeses. Statistical analysis of the results from 25 samples of cheese showed that there were no significant differences in recovery by the three methods at the 95% confidence level.
mesh_terms: D002611:Cheese; D002951:Citrates / Q000494:pharmacology; D019343:Citric Acid; D004926:Escherichia coli / Q000302:isolation & purification*; D005511:Food Handling; D005516:Food Microbiology
chemical_list: D002951:Citrates; D019343:Citric Acid