Microbiological valuation in the manufacturing process of casein at the critical control points
2004
Sipola, G.(Food and Veterinary Service (Latvia). Regional Board) | Liepins, E.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine. Inst. of Food and Environmental Hygiene)
Eighteen samples of pasteurized milk and eighteen samples of good casein were examined for Coliform bacteria and genus of Salmonella isolation. In five cases the number of MAFAM was increased above the permissible standard in both the pasteurized skim milk and casein. It was in the summer season - July and August when the air temperature is high. Salmonella bacteria were not isolated in none of the samples. Coliform bacteria were isolated in three skim milk samples. Examination for Coliform bacteria should be included in the critical control point as we cannot exclude such factors as worker's and transportation hygiene.
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