{"id":"https://openalex.org/W2901485806","doi":"https://doi.org/10.4315/0022-2747-28.2.36","title":"HYDROGEN PEROXIDE AS A BACTERICIDE FOR STAPHYLOCOCCI IN CHEESE MILK1,2","display_name":"HYDROGEN PEROXIDE AS A BACTERICIDE FOR STAPHYLOCOCCI IN CHEESE MILK1,2","publication_year":1965,"publication_date":"1965-02-01","ids":{"openalex":"https://openalex.org/W2901485806","doi":"https://doi.org/10.4315/0022-2747-28.2.36","mag":"2901485806"},"language":"en","primary_location":{"id":"doi:10.4315/0022-2747-28.2.36","doi":"https://doi.org/10.4315/0022-2747-28.2.36","is_oa":false,"landing_page_url":"https://doi.org/10.4315/0022-2747-28.2.36","pdf_url":null,"source":{"id":"https://openalex.org/S2764389527","display_name":"Journal of Milk and Food Technology","issn_l":"0022-2747","issn":["0022-2747","0095-9766"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4327874093","host_organization_name":"International Association for Food Protection","host_organization_lineage":["https://openalex.org/P4327874093"],"host_organization_lineage_names":["International Association for Food Protection"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Milk and Food Technology","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":null,"display_name":"G. C. Walker","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I87216513","display_name":"Michigan State University","ror":"https://ror.org/05hs6h993","country_code":"US","type":"education","lineage":["https://openalex.org/I87216513"]}],"countries":["US"],"is_corresponding":false,"raw_author_name":"G. C. Walker","raw_affiliation_strings":["Department of Food Science, Michigan State University, East Lansing"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science, Michigan State University, East Lansing","institution_ids":["https://openalex.org/I87216513"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5071822350","display_name":"L. G. Harmon","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I87216513","display_name":"Michigan State University","ror":"https://ror.org/05hs6h993","country_code":"US","type":"education","lineage":["https://openalex.org/I87216513"]}],"countries":["US"],"is_corresponding":false,"raw_author_name":"L. G. Harmon","raw_affiliation_strings":["Department of Food Science, Michigan State University, East Lansing"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science, Michigan State University, East Lansing","institution_ids":["https://openalex.org/I87216513"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I87216513"],"apc_list":null,"apc_paid":null,"fwci":0.6169,"has_fulltext":false,"cited_by_count":4,"citation_normalized_percentile":{"value":0.72161742,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":"28","issue":"2","first_page":"36","last_page":"40"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T11455","display_name":"Microbial Inactivation Methods","score":0.8705999851226807,"subfield":{"id":"https://openalex.org/subfields/1305","display_name":"Biotechnology"},"field":{"id":"https://openalex.org/fields/13","display_name":"Biochemistry, Genetics and Molecular Biology"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T11455","display_name":"Microbial Inactivation Methods","score":0.8705999851226807,"subfield":{"id":"https://openalex.org/subfields/1305","display_name":"Biotechnology"},"field":{"id":"https://openalex.org/fields/13","display_name":"Biochemistry, Genetics and Molecular Biology"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11226","display_name":"Milk Quality and Mastitis in Dairy Cows","score":0.07900000363588333,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11957","display_name":"Food Safety and Hygiene","score":0.015399999916553497,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/hydrogen-peroxide","display_name":"hydrogen peroxide","score":1.0},{"id":"https://openalex.org/keywords/staphylococcus-aureus","display_name":"Staphylococcus aureus","score":0.9440000057220459},{"id":"https://openalex.org/keywords/cheese-milk","display_name":"cheese milk","score":0.7279999852180481},{"id":"https://openalex.org/keywords/cheddar-cheese","display_name":"Cheddar cheese","score":0.8709999918937683},{"id":"https://openalex.org/keywords/cheese-ripening","display_name":"cheese ripening","score":0.703000009059906},{"id":"https://openalex.org/keywords/milk-curd","display_name":"milk curd","score":0.42800000309944153},{"id":"https://openalex.org/keywords/whey","display_name":"whey","score":0.7590000033378601},{"id":"https://openalex.org/keywords/cheese-moisture-content","display_name":"cheese moisture content","score":0.8040000200271606}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.8128503561019897},{"id":"https://openalex.org/C533411734","wikidata":"https://www.wikidata.org/wiki/Q171877","display_name":"Hydrogen peroxide","level":2,"score":0.7671909332275391},{"id":"https://openalex.org/C2775992197","wikidata":"https://www.wikidata.org/wiki/Q513631","display_name":"Raw milk","level":2,"score":0.7105922102928162},{"id":"https://openalex.org/C3019530640","wikidata":"https://www.wikidata.org/wiki/Q8495","display_name":"Whole milk","level":2,"score":0.6404039859771729},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.625898003578186},{"id":"https://openalex.org/C176864760","wikidata":"https://www.wikidata.org/wiki/Q217651","display_name":"Moisture","level":2,"score":0.6101608872413635},{"id":"https://openalex.org/C2779389801","wikidata":"https://www.wikidata.org/wiki/Q2826073","display_name":"Cheese ripening","level":3,"score":0.5853344798088074},{"id":"https://openalex.org/C172353545","wikidata":"https://www.wikidata.org/wiki/Q2121926","display_name":"Ripening","level":2,"score":0.5420066714286804},{"id":"https://openalex.org/C2779489039","wikidata":"https://www.wikidata.org/wiki/Q188121","display_name":"Staphylococcus aureus","level":3,"score":0.41744285821914673},{"id":"https://openalex.org/C523546767","wikidata":"https://www.wikidata.org/wiki/Q10876","display_name":"Bacteria","level":2,"score":0.3294597864151001},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.1808045208454132},{"id":"https://openalex.org/C55493867","wikidata":"https://www.wikidata.org/wiki/Q7094","display_name":"Biochemistry","level":1,"score":0.0869898796081543},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0702114999294281},{"id":"https://openalex.org/C54355233","wikidata":"https://www.wikidata.org/wiki/Q7162","display_name":"Genetics","level":1,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.4315/0022-2747-28.2.36","doi":"https://doi.org/10.4315/0022-2747-28.2.36","is_oa":false,"landing_page_url":"https://doi.org/10.4315/0022-2747-28.2.36","pdf_url":null,"source":{"id":"https://openalex.org/S2764389527","display_name":"Journal of Milk and Food Technology","issn_l":"0022-2747","issn":["0022-2747","0095-9766"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4327874093","host_organization_name":"International Association for Food Protection","host_organization_lineage":["https://openalex.org/P4327874093"],"host_organization_lineage_names":["International Association for Food Protection"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Milk and Food Technology","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.6875},{"id":"https://metadata.un.org/sdg/3","display_name":"Good health and well-being","score":0.428600013256073}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W835057518","https://openalex.org/W1602257815","https://openalex.org/W2149230710","https://openalex.org/W2019329510","https://openalex.org/W3184251547","https://openalex.org/W3109604764","https://openalex.org/W2055381617","https://openalex.org/W2044353037","https://openalex.org/W2381322863","https://openalex.org/W2324270339"],"abstract_inverted_index":{"Raw":[0],"whole":[1],"milk":[2,52,71,79,95,106,138,166],"containing":[3],"native":[4],"and":[5,19,43,88,124,128,151,175],"added":[6,23,144],"strains":[7],"of":[8,29,41,51,86,102,115,148,172],"coagulase-positive":[9],"Staphylococcus":[10],"aureus":[11],"was":[12,22,61,96,107],"heated":[13,72,80,108,165],"to":[14,24,65,73,81,139],"120":[15,74],"or":[16],"130":[17,82],"F":[18,83],"0.05%":[20],"H2O2":[21,141,168],"determine":[25],"the":[26,30,36,45,66,70,78,84,100,105,110,113,121,130,160],"bactericidal":[27],"efficiency":[28],"treatment.":[31],"Trials":[32],"were":[33,54,117],"conducted":[34],"in":[35,44,69,77,94,120,129,159],"laboratory":[37],"using":[38,48],"250-ml":[39],"quantities":[40],"milk,":[42,122],"pilot":[46],"plant":[47],"215-lb":[49],"batches":[50],"which":[53,140],"made":[55,136,158],"into":[56],"Cheddar":[57,134],"cheese.":[58],"Hydrogen":[59],"peroxide":[60],"a":[62,153,177],"beneficial":[63],"adjunct":[64],"heating":[67],"process":[68],"F,":[75],"but":[76],"destruction":[85],"staphylococci":[87,116],"other":[89],"miscellaneous":[90],"organisms":[91],"normally":[92],"present":[93],"not":[97],"enhanced":[98],"by":[99],"addition":[101],"H2O2.":[103],"When":[104],"at":[109],"lower":[111],"temperature":[112],"populations":[114],"much":[118],"higher":[119],"curd":[123],"whey":[125],"during":[126,132],"manufacture,":[127],"cheese":[131,135,157],"ripening.":[133],"from":[137,163],"had":[142,152,176],"been":[143],"contained":[145,169],"an":[146,170],"average":[147,171],"40.75%":[149],"moisture":[150,174],"weak":[154],"body,":[155],"while":[156],"same":[161],"manner":[162],"similarly":[164],"without":[167],"35.71%":[173],"normal":[178],"body.":[179]},"counts_by_year":[],"updated_date":"2026-10-14T16:39:01.820549","created_date":"2018-11-29T00:00:00"}