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Effect of Thermoduric Bacteria on Shelf-Life of Milk and Improvement of Pasteurization Process
(2018)
Pasteurization is a means of increasing the shelflife
of milk. This study focused on identifying
thermoduric bacteria that decrease the shelf-life
of pasteurized milk and finding a solution to
minimize their presence ...
Isolation of Bacteriophage from Starter Cultures of Yoghurt and Formulation of a Phage-Resistant Starter Culture
(2018)
Yoghurt is the best known of all cultured-milk
products and is very popular all over the world.
To manufacture yoghurt, bacterial cultures known
as starters are used. Bacteriophage attacks on milk
fermenting bacteria ...