{"title":"商业生产的松软干酪的大肠菌群和保质期","authors":"L.A. Roth, L.F.L. Clegg, M.E. Stiles","doi":"10.1016/S0008-3860(71)74191-9","DOIUrl":null,"url":null,"abstract":"<div><p>The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 3","pages":"Pages 107-111"},"PeriodicalIF":0.0000,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74191-9","citationCount":"13","resultStr":"{\"title\":\"Coliforms and Shelf Life of Commercially Produced Cottage Cheese\",\"authors\":\"L.A. Roth, L.F.L. Clegg, M.E. Stiles\",\"doi\":\"10.1016/S0008-3860(71)74191-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":\"4 3\",\"pages\":\"Pages 107-111\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74191-9\",\"citationCount\":\"13\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741919\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741919","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Coliforms and Shelf Life of Commercially Produced Cottage Cheese
The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
