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OverviewSummary: We know that milk has been known as a suitable peripheral culture for growing different kinds of microorganisms such as spices of salmonella, staphylococcus, E.Coli, coliform and may cause contamination in producing cheese . The purpose of my study is investigation the rate of contamination in pitcher cheese with mentioned microbes in West Azarbayjan Iran. From 42 samples of cheese 4 samples showed contaminating by positive staphylococcus aureus coagulase, 21 samples showed contaminating by coliform and 17 samples showed E.Coli . 7 samples showed contaminating by streptococcus faecalis and 18 samples showed contaminating by mold and yeast. Full Product DetailsAuthor: Ehsan BaratiPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.40cm , Length: 22.90cm Weight: 0.104kg ISBN: 9783659554513ISBN 10: 3659554510 Pages: 64 Publication Date: 05 June 2014 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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