such as "Introduction", "Conclusion"..etc
May 23, 2002 --
The Wageningen researcher Christine Bunthof has developed a direct
method for counting bacteria in dairy products. The method not only
distinguishes viable and non-viable bacteria but also semi-viable
bacteria. These are too weak to divide, but still exhibit activity. The
semi-viable bacteria play an important role in cheese ripening and
therefore influence the taste.
the new counting method, developers of probiotic dairy products can
also investigate how active the added bacteria are when they enter the
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