COMPARATIVE STUDY OF THE BEHAVIOUR OF STREPTOCOCCUS LACTIS, STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS BULGARICUS IN PASTEURISED MILK AND RETENTATES AFTER COLD STORAGE IN THE RAW STATE.

ETUDE COMPARATIVE DU COMPORTEMENT DE STREPTOCOCCUS LACTIS, STREPTOCOCCUS THERMOPHILUS ET LACTOBACILLUS BULGARICUS DANS DES LAITS ET DES RETENTATS PASTEURISES APRES STOCKAGE A L'ETAT CRU A BASSE TEMPERATURE.

Author(s) : TAYFOUR A., MILLIERE J.B., VEILLET-PONCET L.

Type of article: Article

Summary

FROM THE TESTS IT APPEARS THAT THE STORAGE SPECIFICATIONS LIMITING THE CONTAMINATION LEVELS BY AEROBIC MESOPHILIC FLORA TO LESS THAN 5 MILLION BACTERIA/CM3 IN MILK AND RETENTATE, EITHER AFTER 24 HRS AT 285K (12 DEG C), OR 48 HRS AT 280K (7 DEG C) OR UP TO 96 HRS AT 277K (4 DEG C) DO NOT MARKEDLY CHANGE THE BEHAVIOUR OF THE THREE LACTIC BACTERIA SPECIES, USED AS STARTERS IN CHEESE-MAKING. G.G.

Details

Original title: ETUDE COMPARATIVE DU COMPORTEMENT DE STREPTOCOCCUS LACTIS, STREPTOCOCCUS THERMOPHILUS ET LACTOBACILLUS BULGARICUS DANS DES LAITS ET DES RETENTATS PASTEURISES APRES STOCKAGE A L'ETAT CRU A BASSE TEMPERATURE.
Record ID : 1982-1280
Languages: French
Source: Hygiène de la Viande et du Lait - vol. 61 - n. 603-604
Publication date: 1981/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Milk and dairy products
Keywords: Milk; Lactobacillus; Chilling; Streptococcus; Mesophile; Starter; Cheese factory