- Tytuł:
-
The use of chemical preservative for stabilization of milk for microbiological analyses
Zastosowanie konserwanta chemicznego do utrwalania probek mleka do badan mikrobiologicznych - Autorzy:
-
Molska, I.
Zacharewicz, E.
Zacharewicz, A.
Pluta, A. - Powiązania:
- https://bibliotekanauki.pl/articles/1371787.pdf
- Data publikacji:
- 1994
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
analiza zywnosci
konserwanty
zywnosc
mleczarstwo
konserwowanie
mleko
analiza mikrobiologiczna - Opis:
- lt has been shown that boric preservative (50 g H3B03 and 10 g glycerol in 1 dm3 of solution in distilled water) added in the amount of 1.2 cm3 to 10 cm3 of milk prevents statistically significant changes of the, number of bacteria during 28 h storage of milk at 12°C and 20°C or during 8 h storage at 25°C, irrespective of the initial microbiological quality of milk. The bacteriostatic effect of the preservative on psychrotrophic bacteria persisted for 24 h. The action of the preservative an coliform bacteria varied depending on the quality of milk and storage temperature. In the absence of preservative, the milk kept at 0-2°C (in ice water) did not alter its microbiological quality during storage for 28 h.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 1994, 03, 4; 113-123
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł