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Showing 1 to 1 of 1 for “"Cheese Curing"”.
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Development of Predictive Modeling for the Reduction of Escherichia Coli During the Curing Time of American Type Cheese
… the decline of viable Escherichia coli in the curing of American Type cheese. Pasteurized whole milk was inoculated with 100 to 1000 E. coli biotype I /ml and was used to manufacture Cheddar and Colby-like cheeses. Multiple regression design was employed to determine the effects of low to high …