EFFECT OF SELECTED HEAT TREATMENTS AND ADDED AMINO ACIDS ON GERMINATION RESPONSE OF BACTERIAL SPORES IN BUFFALO MILK

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dc.contributor.advisorDave, J. M.
dc.contributor.authorPATEL, DILIPKUMAR C.
dc.date.accessioned2018-07-12T08:01:10Z
dc.date.available2018-07-12T08:01:10Z
dc.date.issued1982
dc.description.abstractAn experiment was framed to assess the effect of different heat shocks and added amino acids individually as well as in combination with and without incubation for 1 hr at 37°C on spore germination in milk. Ten raw buffalo milk samples collected from Student’s Training Dairy (STD), Gujarat Agricultural University, Anand were analysed for spore count. Ten Amul pasteurized milk samples collected from distribution cans were also analysed for spore count. The results were expressed as spore counts per ml of milk. The average value of mesophillic and thermophilic spore count of raw buffalo milk samples were 172 and 27 per ml respectively. In the same way, the average values mesophilic and thermophilic spore count of Amul pasteurised milk were 298 and 47 per ml respectively.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059369
dc.keywordsEFFECT OF SELECTED HEAT TREATMENTS, ADDED AMINO ACIDS, GERMINATION RESPONSE OF BACTERIAL SPORES, BUFFALO MILKen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEFFECT OF SELECTED HEAT TREATMENTS AND ADDED AMINO ACIDS ON GERMINATION RESPONSE OF BACTERIAL SPORES IN BUFFALO MILKen_US
dc.subDairy Microbiologyen_US
dc.subjectDAIRY MICROBIOLOGYen_US
dc.subjectA STUDYen_US
dc.themeEFFECT OF SELECTED HEAT TREATMENTS AND ADDED AMINO ACIDS ON GERMINATION RESPONSE OF BACTERIAL SPORES IN BUFFALO MILKen_US
dc.these.typeM.Scen_US
dc.titleEFFECT OF SELECTED HEAT TREATMENTS AND ADDED AMINO ACIDS ON GERMINATION RESPONSE OF BACTERIAL SPORES IN BUFFALO MILKen_US
dc.typeThesisen_US
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