... was then used in the study of heat treatment. The sauce was divided into five equal parts. Heat treatment was applied to four parts. The samples were covered with wash glasses and heated using a double boiler water bath so that the sample and heat source did not have a direct contact. The four samples were...

... enteritidis and Pseudomonas aeruginosa. Design/methodology/approach The paper sees that selected bacteria were subjected to laboratory simulations of commercially used heat treatments. In the case of sodium benzoate preservation, the bacteria were grown in the presence of a sub‐lethal dose...

.... Findings Diverse microflora of kefir grains is the prime cause for the wide variation in kefir quality. Production of kefir is based on symbiotic relation between lactic acid bacteria and yeasts and the type of milk, their heat‐treatment, size of inoculating starters and temperature of incubation...