{"title":"THE PASTEURIZATION OF CREAM, CHOCOLATE MILK AND ICE CREAM MIXES CONTAINING THE ORGANISM OF Q FEVER1 2","authors":"J. Enright","doi":"10.4315/0022-2747-24.11.351","DOIUrl":null,"url":null,"abstract":"Under the conditions of this study the minimum recommended standard for the pasteurization of milk, of 145° F for 30 minutes and 161° F for 15 seconds is inadequate to eliminate viable Coxiella bur...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"351-355"},"PeriodicalIF":0.0000,"publicationDate":"1961-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"13","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-24.11.351","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 13
Abstract
Under the conditions of this study the minimum recommended standard for the pasteurization of milk, of 145° F for 30 minutes and 161° F for 15 seconds is inadequate to eliminate viable Coxiella bur...
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