Effect of high-temperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks.
D000818:Animals; D016956:Burkholderia cepacia / Q000254:growth & development* / Q000302:isolation & purification; D002417:Cattle; D005223:Fats; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D008414:Mastitis, Bovine; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D013242:Sterilization / Q000379:methods / Q000592:standards; D013997:Time Factors
D005223:Fats