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- W2393753676 abstract "Fromthe analysis of samples, it is found that the main pathogen in rawmilk is Staphylococcus aureus. The effective measures to control bacteria in raw milk is coolingstorage (rapid coolingtobelow8 ℃, 4 ℃ is bet- ter). When there are no measures to cool down and the Staphylococcus aureus in the amount ofpollution does not exceed 10 cfu / mL, ifthe temperature is 25 ℃, it can not bestoredmorethan4h; ifthetemperatureis20℃, itcan not be stored more than 8 h; ifthe temperature is 15 ℃, it can not be stored more than 12 h. Staphylococcus aureus have a certain adaptability to the acidic environment. So it should be taken the complete sterilization in the pro-duction ofyogurt." @default.
- W2393753676 created "2016-06-24" @default.
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- W2393753676 date "2008-01-01" @default.
- W2393753676 modified "2023-09-23" @default.
- W2393753676 title "The main pathogens in the milk and its controlling research" @default.
- W2393753676 hasPublicationYear "2008" @default.
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