Preface; Introduction; Microbiological Quality of Tvarogs and Cottage Cheese; The Dynamics of Changes of Facultative Anaerobic Micro-Flora in Lactic Acid Cheese; Packing as a Factor Determining the Product Quality; Assessment of Interactions Occurring among Tvarog Micro-Flora in Model Conditions; The Influence of Hermetic Packing on Starter Micro-Flora at High Contamination Level of Tvarogs; Investigation of Interactions in Tvarogs of High Micro-Flora Contamination Level; Characteristics of Interactions Occurring Among Micro-Organisms in Hermetically-Packed Tvarogs; Development of Mathematical Model for Evaluation of Quality of Lactic Acid Cheese; The Influence of Interactions Among Micro-Organisms on Physico-Chemical Properties of Lactic Acid Cheese Stored in Refrigerating Conditions; Safety of Lactic Acid Cheese; Development of the Program for Evaluation of Staphylococci Growth; Survival Rate of Staphylococci on the Surface of Tvarogs and the Synthesis of Enterotoxin During Storage; Methods of Optimising Quality of Tvarogs; Conclusion; Index.

Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.

About Fishpond

You can earn a 8% commission by selling Steinka, I: Lactic Acid Cheese Safety on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!

Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!

Submit Information

Table of Contents