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Bacteriological tests as indices for the development of off-flavours in cream
Published online by Cambridge University Press: 15 May 2009
Summary
Bacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than the other tests that were examined.
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- Copyright © Cambridge University Press 1975
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