Manufacturing of safe and high quality milk products: microbiological aspects of managing
- Authors: Sorokina N.P.1, Sorokina NP1
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- Issue: No 2 (2011)
- Pages: 30-31
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287801
- ID: 287801
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Abstract
Principle factors that effect on the quality and safety of fermented milk products including curds are outlined in the article. Obligatory components for monitoring phages at milk processing plants are shown.
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