Table of Contents: Preface
Introduction, pp. 1-2
Microbiological Quality of Tvarogs and Cottage Cheese, pp. 3-8
The Dynamics of Changes of Facultative Anaerobic Micro-Flora in Lactic Acid Cheese, pp. 9-14
Packing as a Factor Determining the Product Quality, pp. 15-22
Assessment of Interactions Occurring among Tvarog Micro-Flora in Model Conditions, pp. 23-32
The Influence of Hermetic Packing on Starter Micro-Flora at High Contamination Level of Tvarogs, pp. 33-38
Investigation of Interactions in Tvarogs of High Micro-Flora Contamination Level, pp. 39-46
Characteristics of Interactions Occurring Among Micro-Organisms in Hermetically-Packed Tvarogs, pp. 47-50
Development of Mathematical Model for Evaluation of Quality of Lactic Acid Cheese, pp. 51-58
The Influence of Interactions Among Micro-Organisms on Physico-Chemical Properties of Lactic Acid Cheese Stored in Refrigerating Conditions, pp. 59-64
Safety of Lactic Acid Cheese, pp.65-72
Development of the Program for Evaluation of Staphylococci Growth, pp. 73-76
Survival Rate of Staphylococci on the Surface of Tvarogs and the Synthesis of Enterotoxin During Storage, pp. 77-84
Methods of Optimising Quality of Tvarogs, pp. 85-96
Conclusion, pp. 97-98
Index, pp. 109 |