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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 96-100
Другие темы
Technologie fromagere; Microorganisme psychrophile; Metodos; Fabricacion del queso
Язык
Английский
Примечание
37 ref.
Тип
Conference
Конференция
Milk Quality for Cheesemaking, Melbourne, Vic (Australia), 6 Aug 1992
1995-08-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]