FACTORS INVOLVED IN THE CONTROL OF GELATINOUS CURD DEFECTS OF COTTAGE CHEESE

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Abstract
The influence of temperature and pH upon the bactericidal efficiency of free chlorine was determined for cultures of Pseudomonas fragi, Pseudomonas viscosa, Alcaligenes metalcaligenes, Escherichia coli, and Aerobacter aerogenes. Low temperature and high pH markedly decreased the effectiveness of chlorine. P. fragi was the most resistant species studied.