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Dependence of coliform growth curves on chemical features in dairy products under different storage conditions.

Curve di crescita dei Coliformi e carratteristiche chimiche dei prodotti lattiero-caseari tra 8 °C e 12 °C.

Author(s) : PARISI S.

Type of article: Article

Summary

The aim of the work reported here was to define a mathematical expression in order to calculate numeric growth of total coliform bacteria in different "pasta filata" dairy products under different conditions, particularly storage temperatures. After the evaluation of several microbiological and physico-chemical data, a mathematical method was developed in order to calculate the growth of the coliform count in different dairy products was established on the basis of storage temperature values and chemical compositions. The results obtained were evaluated against time (number of days) with interesting confirmations. This work goes into some aspects of the calculation of evolutive bacterial growth profiles in dairy foods; this was the subject of a lecture given by the author at the 2nd University Master Course in Food Hygiene and Food Legislation, Messina, Italy, 2002-03.

Details

  • Original title: Curve di crescita dei Coliformi e carratteristiche chimiche dei prodotti lattiero-caseari tra 8 °C e 12 °C.
  • Record ID : 2004-2367
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 431
  • Publication date: 2003/12
  • Document available for consultation in the library of the IIR headquarters only.

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