Journal ArticleDOI
Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review
Reads0
Chats0
TLDR
The presence and metabolic activity of psychrotrophic microorganisms in milk and dairy products are reviewed and methods to control these microorganisms are presented, ranging from simple plate counting techniques to detection of metabolites produced by the psychrotrophs.About:
This article is published in Journal of Food Protection.The article was published on 1982-02-01. It has received 531 citations till now.read more
Citations
More filters
Book ChapterDOI
The Order Cytophagales
TL;DR: The Cytophagales appear to be distantly related to the Bacteroides group, and these two together comprise one of the main branches, perhaps a phylum, in the bacterial phylogenetic system.
Journal ArticleDOI
Proteolysis During Cheese Manufacture and Ripening
TL;DR: Proteolysis in cheese can be divided into three phases: proteolysis before cheese manufacture, enzymatically induced coagulation of the milk, and proteolyse during cheese ripening.
Journal ArticleDOI
Microbial and biochemical spoilage of foods: an overview
TL;DR: The main mechanisms involved in the loss of food quality for the most important food commodities and the identification of specific microorganisms in relation to food composition are described.
Journal ArticleDOI
Psychrotrophs and their enzymes in milk and dairy products: Quality aspects
T. Sørhaug,L. Stepaniak +1 more
TL;DR: The cold storage of milk selects for psychrotrophic microorganisms, which represent a major spoilage factor of stored milk and the detection and control of psychrotrophs and their heatresistant enzymes are major concerns of quality control work and ongoing research in the dairy industry.
Journal ArticleDOI
Yeasts in dairy products.
TL;DR: This review focuses attention on the occurrence and importance of Yeasts in dairy products, highlighting their involvement in the spoilage of some products and their beneficial role in the fermentation of others.
Related Papers (5)
Psychrotrophs and their enzymes in milk and dairy products: Quality aspects
T. Sørhaug,L. Stepaniak +1 more
Genetic Diversity and Spoilage Potentials among Pseudomonas spp. Isolated from Fluid Milk Products and Dairy Processing Plants
Belgin Dogan,Kathryn J. Boor +1 more