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Thermal inactivation of poliovirus type 1 in water, milk and yoghurt

✍ Scribed by Marco Strazynski; Johannes Krämer; Barbara Becker

Book ID
114158369
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
89 KB
Volume
74
Category
Article
ISSN
0168-1605

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✍ Jeremija Lj. Rašić; Marija Škrinjar; Siniša Markov 📂 Article 📅 1991 🏛 Springer Netherlands 🌐 English ⚖ 254 KB

Fermentation of yoghurt and acidified milks containing aflatoxin B~ (ABe) were studied. AB 1 added to milk before fermentation at concentrations of 600, 1000 and 1400/~g/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90~o, respectively. Coagulation time was approximately the same as in the contro