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D-Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity

✍ Scribed by I. GANDOLFI; G. PALLA; L. DELPRATO; F. DE NISCO; R. MARCHELLI; C. SALVADORI

Book ID
108818477
Publisher
Institute of Food Technologists
Year
1992
Tongue
English
Weight
434 KB
Volume
57
Category
Article
ISSN
0022-1147

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## Abstract This study was carried out in an attempt to minimize the total population of __St. aureus__ in skimmed and acidified milk and henceforth to avoid the endotoxin formation in milk and milk products prior to manufacturing. Different heat treatments and incubation temperatures were used for