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Enterococci are widely present in nature and gain entry into raw milk and milk products through equipment, unsanitary and unhygienic production and handling conditions, as well as through the water supply. This short review describes current knowledge on the positive and negative importance of enterococci in relation to the dairy industry. These bacteria are important for ripening and developing the...
The aim of this study was to identify the psychrotrophic Bacillus cereus strains in raw milk, in the environment of milk production and in chosen dairy products, as well as to examine the ability of the selected strains to grow in milk in lower temperatures. The study was conducted in 2 stages. At the first stage 821 strains were analyzed. They had been isolated from the following specimens: soil...
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