STORAGE OF SALMONELLA, ESHIRICHIA AND STAPHYLOCOCCUS IN SOME DAIRY PRODUCTS DURING ITS STORAGE AT DIFFERENT TEMPERATURES.
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Scholar Express Journals
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The article discusses the preservation of salmonella, Escherichia coli and staphylococci in cottage cheese when stored at room conditions (at a temperature of 20-24°C) and in a refrigerator (at a temperature of +3°C.). The main attention is paid to the identification of the terms of survival of crops in cottage cheese during interval studies.