[Effect of various factors on staphylococcal multiplication during the production of curd].
The paper is concerned with modeling of contamination of cheese granules with staphylococci in different stages of granule preparation under laboratory conditions. It has been shown that especially hazardous is the raw material contamination in the stages of fermentation and crushing of the curd before heating.
D002455:Cell Division; D002611:Cheese; D005516:Food Microbiology; D005524:Food Technology; D013211:Staphylococcus aureus / Q000502:physiology*
Izuchenie vliianiia nekotorykh faktorov na razmnozhenie stafilokokkov pri poluchenii syrnogo zerna.