Zobrazeno 1 - 10
of 64
pro vyhledávání: '"J.J. Jezeski"'
Publikováno v:
Journal of Food Processing and Preservation. 9:235-240
Skim milk fortified with 3.0% nonfat dry milk, heated by a conventional process (82C 20 min) and by ultra-high-temperature (UHT) processes (138C for 3 or 6 s), was inoculated with 0.5% each of Streptococcus thermophilus and Lactobacillus bulgaricus a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0df410fc069fbb920f13c365c9dd58b
https://doi.org/10.1111/j.1745-4549.1985.tb00723.x
https://doi.org/10.1111/j.1745-4549.1985.tb00723.x
Publikováno v:
Journal of Dairy Science. 54:312-320
The influences of the initial bacterial count and heat treatment of raw whole milk and the initial pH of sterile reconstituted nonfat dry milk on growth and enterotoxin A production by Staphylococcus aureus were evaluated. In milk relatively free fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f4dfb7962e059dcd66785cd09f03855
https://doi.org/10.3168/jds.s0022-0302(71)85835-6
https://doi.org/10.3168/jds.s0022-0302(71)85835-6
Autor:
W.G. Mizuno, J.J. Jezeski
Publikováno v:
Journal of Dairy Science. 44:579-588
Summary C 14 -labeled substrates, including uniformly labeled glucose and citric acid, 1-5-labeled citric acid, and pyruvates labeled in three different positions were used to determine the source of carbon and mechanism of formation of acetoin by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfcfc10acc4d45a12cfe82e9ec7603b5
https://doi.org/10.3168/jds.s0022-0302(61)89790-7
https://doi.org/10.3168/jds.s0022-0302(61)89790-7
Publikováno v:
Journal of Dairy Science. 54:815-825
Enterotoxin A production by Staphylococcus aureus in Cheddar and Colby cheeses was determined by inoculating milk with different initial S. aureus populations and making cheese using normal and inhibited starter cultures. Detectable amounts of entero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02ccb90529ba38e9c706b0afda69876a
https://doi.org/10.3168/jds.s0022-0302(71)85925-8
https://doi.org/10.3168/jds.s0022-0302(71)85925-8
Publikováno v:
Journal of Dairy Science. 37:711-716
Summary Two white mutants of Penicillium roqueforti have been compared with their parent strain in a series of cheese-making experiments. One of these mutants was found to be superior to the other. Comparative data on flavor, body, texture, appearanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d0d805ac17ae6c4a06a06be99e06859
https://doi.org/10.3168/jds.s0022-0302(54)91316-8
https://doi.org/10.3168/jds.s0022-0302(54)91316-8
Publikováno v:
Journal of Milk and Food Technology. 33:395-399
The air in seven Minnesota turkey processing plants was analyzed microbiologically for total numbers of bacteria per cubic foot, number of coliform organisms per cubic foot, and the presence of salmonellae. Plant environmental samples, that is walls,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3103bf05ee01546c13d01deb85159fc
https://doi.org/10.4315/0022-2747-33.12.395
https://doi.org/10.4315/0022-2747-33.12.395
Publikováno v:
Journal of Dairy Science. 40:1250-1257
Summary A technique is described for preparing an acid whey which retains the agglutinating power of milk against bacterial antigens. Using this whey in a tube agglutination test, the heat-resistant characteristics of antibodies specific against S. p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c3a3b7ecd8fc79f5bac5fdc83002d8e
https://doi.org/10.3168/jds.s0022-0302(57)94622-2
https://doi.org/10.3168/jds.s0022-0302(57)94622-2
Autor:
V.W. Greene, J.J. Jezeski
Publikováno v:
Journal of Dairy Science. 40:1053-1061
Summary 1.A study of starter responses in a series of fluid milks which had been subjected to heat treatments ranging from 62° C. for 30 minutes to 120° C. for 60 minutes revealed the following: (a)Gradual increases in severity of exposure resulted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::065057c7f9be105e1e58d1cbc32b341c
https://doi.org/10.3168/jds.s0022-0302(57)94595-2
https://doi.org/10.3168/jds.s0022-0302(57)94595-2
Publikováno v:
Journal of Dairy Science. 42:816-823
Summary The following variables were studied from the standpoint of their effect on growth of staphylococci in condensed milk: (a) precondensing heat treatments, (b) milk solids concentrations, and (c) growth temperatures. Growth also was studied und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76ba3bf428ad382f9fc30ba493aff9bb
https://doi.org/10.3168/jds.s0022-0302(59)90658-7
https://doi.org/10.3168/jds.s0022-0302(59)90658-7
Publikováno v:
Journal of Dairy Science. 56:429-435
Staphylococcal enterotoxin A production in Blue, Brick, Mozzarella, and Swiss cheeses from milk inoculated with different initial Staphylococcus aureus populations was evaluated. Depending on the type of lactic starter and the strain of S. aureus , e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f581039ce3afbc3aee188dda266647bd
https://doi.org/10.3168/jds.s0022-0302(73)85196-3
https://doi.org/10.3168/jds.s0022-0302(73)85196-3