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Influence of Temperature and Method of Reconstitution on the Standard Plate Count of Casein and Caseinates
Author(s) -
COOKE B. C.
Publication year - 1977
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1977.tb00754.x
Subject(s) - casein , chromatography , solubility , plate count , chemistry , food science , bacteria , biology , organic chemistry , genetics
Sample solubility, in addition to method and temperature of reconstitution was found to affect the standard plate count of casein. The best combination for recovery of bacteria from casein and caseinates was pre‐warming the buffer to 45 °C and the ‘Stomacher’used for reconstitution.