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Psychrotrophic bacterial microflora in milk and dairy products.

La microflore bactérienne psychrotrophe des laits et produits laitiers.

Author(s) : CAGNIN C.

Type of monograph: Doctoral thesis

Summary

In milk and milk byproducts, psychrotrophic bacteria can develop at a temperature lower or equal to 7 deg C. Beside the temperature, other factors determine their growth (initial contamination, pH). These bacteria sometimes have an endogenic, most often exogenic origin, the material being their main source. They are undesirable as they are either pathogenic or responsible for changes (proteolysis, lipolysis).

Details

  • Original title: La microflore bactérienne psychrotrophe des laits et produits laitiers.
  • Record ID : 1995-1012
  • Languages: French
  • Publication: France/France
  • Publication date: 1993
  • Source: Source: 91 p.; 61 ref.

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