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PERNICIOUS PSYCHROPHILES: THEIR EFFECT ON CHEESE YIELD AND COMPOSITION.

Author(s) : STOFER W., HICKS C. L.

Type of article: Article

Summary

THE PROBLEMS CAUSED BY PSYCHROPHILIC AND PSYCHROTROPHIC BACTERIA IN MILK ARE REVIEWED. INCREASES IN PSYCHROTROPHIC POPULATIONS DUE TO LONGER REFRIGERATED STORAGE LEAD TO DECREASES IN CHEESE YIELD, N AND FAT CONTENT, INCREASES IN CHEESE MOISTURE CONTENT, AND POOR CHEESE QUALITY ESPECIALLY AFTER PROLONGED STORAGE. ON-FARM PASTEURIZATION OF RAW MILK: 347 K (74 DEG C) FOR 10 S, AND ADDITION OF LACTIC CULTURES TO THE BULK TANK TO INHIBIT GROWTH OF PSYCHROTROPHS, ARE SUGGESTED. (DAIRY SCI. ABSTR., GB., 45, N.7, 1983/07, 525, 5055.

Details

  • Original title: PERNICIOUS PSYCHROPHILES: THEIR EFFECT ON CHEESE YIELD AND COMPOSITION.
  • Record ID : 1984-1544
  • Languages: English
  • Source: Cult. Dairy Prod. J. - vol. 18 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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