Seasonal variation in spore levels of Bacillus cereus and its psychrotrophic strains in raw milk in Hokkaido, Japan, and evaluation of strain diversity
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DOI: 10.1016/j.idairyj.2019.06.011
Abstract: Abstract Bacillus cereus is a spore-forming bacterium that adversely affects the quality of high-temperature short-time (HTST) pasteurised milk. Using a membrane filtration method, we investigated B. cereus spore levels in raw milk from dairy plants in… read more here.
Keywords: hokkaido japan; raw milk; milk; spore levels ... See more keywords