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Milk cooling on the farm. 3. Means for an optimal preservation during cooling.

[In Spanish. / En espagnol.]

Author(s) : PLA R., MOR-MUR M., CARRETERO C., GUAMIS B.

Type of article: Article

Summary

Presentation of several processes to control or inhibit milk contamination by psychrotrophs, i.e. pasteurization, thermal treatment, utilization of inhibitive lactic bacteria (Leuconostoc, Pediococcus, Lactococcus, Lactobacillus, Streptococcus) with reference to inhibition mechanisms (biosynthesis of bacteriocines, oxygen water, acids and antibiotics), the activation of the lactoperoxydase system, and the addition of organic acids.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-0400
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 29 - n. 238
  • Publication date: 1992

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