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Milk on farms.

Le lait à la ferme.

Author(s) : BROUILLAUD-DELATTRE A.

Summary

Raw milk is a food matrix naturally contaminated that may contain various undesirable micro-organisms, which can modify the hygienic and organoleptic quality of the dairy products. Different mathematical models have been developed, which are able to predict the behaviour of pathogenic bacteria. They can be used to estimate the potential risk associated with the different steps of milk processing.

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Format PDF

Pages: 1997-2/EUR 18816

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Details

  • Original title: Le lait à la ferme.
  • Record ID : 2000-0300
  • Languages: French
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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