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- W2558265131 startingPage "119" @default.
- W2558265131 abstract "A total of 245 samples of Indian milk products comprising khoa, burfi, and pera were examined for chemical, microbiological, and organoleptic qualities, and samples were graded as ‘good,’ ‘fair,' and ‘poor'. The chemical composition of these products varied considerably. Higher bacterial and fungal counts were noted in khoa, as compared to burfi and pera. A variety of microorganisms such as micrococci, sarcinae, aerobic spore-formers, coliforms, staphylococci, streptococci, and lactobacilli were isolated from the samples." @default.
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- W2558265131 date "1974-03-01" @default.
- W2558265131 modified "2023-10-16" @default.
- W2558265131 title "MICROBIOLOGICAL QUALITY OF INDIAN MILK PRODUCTS1" @default.
- W2558265131 doi "https://doi.org/10.4315/0022-2747-37.3.119" @default.
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