milk productspasteurizationpsychrotrophic bacteriaraw milk spoilageSummary Dairy processing involves pasteurization, commercial sterilization, fermentation, dehydration, refrigeration, and freezing. In this chapter, contamination and spoilage of milk and milk products and interaction of microorganisms with dairy ...
Besides, even small changes caused by presence of spoilage microorganisms lead to decreased quality of milk and various dairy products. Despite of the importance for the overall quality, the control of spoilage microorganisms for dairy industry is not obligated and therefore, only a few producers ...
Twitter Google Share on Facebook Dictionary Medical Encyclopedia Wikipedia </>embed</> rottenness rot putridness putrescence putrefaction disintegration deterioration decomposition decay spoilage noun Synonyms for spoilage Roget's WordNet nounthe condition of being decayed ...
Spoilage of milk anddairy productsis manifest as off-flavors and odors and changes in texture and appearance. The most importantspoilage microorganismsof milk and dairy products are the Gram-negative, rod-shaped bacteria (e.g.,Pseudomonasand coliforms), Gram-positive, spore-forming bacteria (Bacillu...
Depending on the major substrate present in food, different types ofspoilagemay occur. 发生何种类型的变质主要取决于食品中基质的类型. 期刊摘选 When milk is stored before pasteurization or further processing bacteriologicalspoilagecan occur. 牛乳在进行巴氏杀菌和进一步加工之前,也可能发生细菌性变质. ...
(Microbiology) a very large group of microorganisms comprising one of the three domains of living organisms. They are prokaryotic, unicellular, and either free-living in soil or water or parasites of plants or animals. See alsoprokaryote
In: Food Microbiology: Advances and Prospects. Eds. T.A. Roberts and F.A. Skinner, London, Academic Press. Google Scholar Murphy, M.F. (1981). Microbiology of butter. In: Dairy Microbiology, Vol. 2 (The Microbiology of Milk Products). Ed. R.K. Robinson, London, Applied Science ...
G. et al. The biodiversity of the microbiota producing heat-resistant enzymes responsible for spoilage in processed bovine milk and dairy products. Front. Microbiol. 8, 302 (2017). García-López, M. L., Santos, J. A., Otero, A. & Rodríguez-Calleja, J. M. in Encyclopedia of Food ...
This showed that it was possible to recognise, and differentiate, between species, the butanol and milk medium controls. Cross validation using labelled individual replicates of treatments as unknowns demonstrated that it was possible to differentiate between (a) butanol controls; (b) unspoiled milk ...
to damage the quality or effect of a quarrel spoiled the party to decay or lose freshness, value, or usefulness by being kept too long the milk spoiled to damage the disposition of by letting get away with too much spoil a child