Bacteriological studies on the coagulation of evaporated milk

dc.contributor.author	Hammer, B.
dc.contributor.department	Extension and Experiment Station Publications
dc.date	2018-02-18T04:46:33.000
dc.date.accessioned	2020-06-30T06:57:20Z
dc.date.available	2020-06-30T06:57:20Z
dc.date.embargo	2017-02-22
dc.date.issued	2017-02-22
dc.description.abstract	<p>The value of milk as a food has led to many attempts at its preservation until at the present time various kinds of dried and canned milks are manufactured. The canned milks, because of the water contained in them, are open to bacteriological changes unless the action of microorganisms is overcome by either killing those present or by making the conditions unsuited to their growth.</p>
dc.identifier	archive/lib.dr.iastate.edu/researchbulletin/vol2/iss19/1/
dc.identifier.articleid	1022
dc.identifier.contextkey	9730012
dc.identifier.s3bucket	isulib-bepress-aws-west
dc.identifier.submissionpath	researchbulletin/vol2/iss19/1
dc.identifier.uri	https://dr.lib.iastate.edu/handle/20.500.12876/62534
dc.source.bitstream	archive/lib.dr.iastate.edu/researchbulletin/vol2/iss19/1/AgriculturalResearchBulletin_v002_b019.pdf\|\|\|Fri Jan 14 17:37:37 UTC 2022
dc.subject.disciplines	Agriculture
dc.subject.disciplines	Bacteriology
dc.subject.disciplines	Dairy Science
dc.title	Bacteriological studies on the coagulation of evaporated milk
dc.type	article
dc.type.genre	article
dspace.entity.type	Publication
relation.isJournalIssueOfPublication	6fc8ec89-3b95-47a4-84c0-9558c912dada
relation.isOrgUnitOfPublication	302bd0e8-f82f-406a-88b5-c8f956b5f77b

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