Milk and milk products: microbiology of liquid milk
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Milk is a good source of nutrients and edible energy, not only for mammals but also for numerous microorganisms that thus can grow in milk. Therefore, the microbiology of liquid milk affects sensory aspects, shelf life, and yield of the dairy products as well as human health. This article deals with the types of microorganisms associated with raw milk and liquid milk products, possible sources of contaminations, methods employed for rapid and accurate detection of microbiological status of milk, and problems posed by heat-stable enzymes secreted by contaminating bacteria. The possible ways of reducing and controlling the number of bacteria in raw or processed liquid milk also will be discussed.
Açıklama
Anahtar Kelimeler
Condensed Milk, Evaporated Milk, Lactic Acid Bacteria, Liquid Milk, Microbiology, Pasteurized Milk, Pathogens, Raw Milk, Thermization
Kaynak
Encyclopedia of Food Microbiology: Second Edition
WoS Q Değeri
Scopus Q Değeri
N/A
