Psychrotrophs and their enzyme residues in cheese milk. [Seminar paper]
1992
Cromie, S. (Queensland Dept. of Primary Industries, Hamilton (Australia). International Food Inst.)
Extended refrigerated storage of raw milk prior to processing will lead to high counts of psychrotrophic bacteria. These organisms produce heat-resistant extra-cellular enzymes which degrade the protein and fat components of milk, adversely affecting cheese quality. These problems can be avoided by ensuring that bacterial counts in raw milk are kept to low levels through good hygienic practices, together with storage at 4 deg. C or less.
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