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Cooling raw milk: change in the spoilage potential of contaminating Pseudomonas.

Author(s) : JASPE A., OVIEDO P., FERNANDEZ L., PALACIOS P., SANJOSE C.

Type of article: Article

Summary

A group of 80 Pseudomonas spp. strains isolated from raw milk shortly after milking was compared to another group of 81 obtained from the same sample after incubating it at 7 deg C for 3 days. Comparison of both collections of strains included growth rates at 7 and 21 deg C and production of extracellular proteinase, lipase, and siderophores. The strains selected after cold incubation showed an average 10-fold higher growth rate at 7 deg C, 1,000-fold more proteolytic activity, and 280-fold more lipolytic activity than those found before the incubation. At 21 deg C, however, they grew half as quickly as the strains isolated before the incubation.

Details

  • Original title: Cooling raw milk: change in the spoilage potential of contaminating Pseudomonas.
  • Record ID : 1996-2355
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 8
  • Publication date: 1995/08
  • Document available for consultation in the library of the IIR headquarters only.

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