Aleksieva V
Vet Med Nauki. 1976;13(2):49-54.
Studied was the enterococcus count in cream intended for the production of butter. It was found that in about 33 per cent of the cream samples the enterococcus titer varies within the 0.1+range, and in 66 per cent it is 0.01, up to and below 0.0001. It was likewise established that after the churning process is over and after the washing of the butter product more than 90 per cent of the enterococcus microflora has passed into the buttermilk and the waste water. The enterococcus count in the butter was found to be limited: 93 per cent of the butter samples have 0.1 and higher titers, and at least 7 per cent of them are with titers ranging from 0.01 up to 0.001. Prevailing are ususally the species of the fecalis group and in the first place Streptococcus faecalis var. liquefaciens. Suggested are standard norms concerning the admissible numbers of Enterococcus bacteria in butter. For example, superior quality butter should have a titer of 1, and first quality butter --0.1.
对用于生产黄油的奶油中的肠球菌数量进行了研究。结果发现，约33%的奶油样品中肠球菌滴度在0.1+范围内变化，66%的样品中滴度为0.01，最高和低于0.0001。同样确定的是，在搅拌过程结束以及黄油产品洗涤后，超过90%的肠球菌微生物已进入酪乳和废水中。发现黄油中的肠球菌数量有限：93%的黄油样品滴度为0.1及以上，其中至少7%的滴度范围为0.01至0.001。通常占优势的是粪肠球菌属，首先是粪链球菌液化变种。建议了关于黄油中肠球菌细菌允许数量的标准规范。例如，优质黄油的滴度应为1，一等黄油应为0.1。
