INFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DO Mycobacterium fortuitum À PASTEURIZAÇÃO LENTA

INFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DO Mycobacterium fortuitum À PASTEURIZAÇÃO LENTA

This study aimed to show the effect of goat and bovine milk fat on thermal resistance of Mycobacterium fortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteuriza...

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Bibliographic Details
Main Authors: Karina Ramirez Starikoff, Érika Junko Nishimoto, Fernando Ferreira, Simone Carvalho Balian, Evelise Oliveira Telles
Format: Article
Language:English
Published: Universidade Federal de Goiás 2016-01-01
Series:Ciência Animal Brasileira
Subjects:
fat content
micobacteria
milk origin species
thermal death
Online Access:https://www.revistas.ufg.br/index.php?journal=vet&page=article&op=view&path%5B%5D=19485&path%5B%5D=20188

Internet

https://www.revistas.ufg.br/index.php?journal=vet&page=article&op=view&path%5B%5D=19485&path%5B%5D=20188

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