Food hygiene aspects of subclinical mastitis: technological aspect and the quality of different milk products

dc.contributor.author	Røstad, Julie
dc.date.accessioned	2023-08-16T11:18:08Z
dc.date.available	2023-08-16T11:18:08Z
dc.date.issued	2022
dc.identifier.uri	http://hdl.handle.net/10832/3517
dc.description.abstract	Mastitis is one of the main diseases that causes large economic loss for farmers and can affect the quality of milk and dairy products. Mastitis is classified as clinical or subclinical depending on the presence of clinical signs or not. The main detection method for subclinical mastitis is with elevated SCC and the most common causative agents are bacteria, which can be environmental or contagious.	en_US
dc.language.iso	en	en_US
dc.title	Food hygiene aspects of subclinical mastitis: technological aspect and the quality of different milk products	en_US
dc.type	Thesis	en_US