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Psychrotrophs in dairy products: their effects and their control.

Author(s) : CHAMPAGNE C. P., LAING R. R., ROY D., ASSANTA-MAFU A., GRIFFITHS M. W.

Type of article: Article

Summary

Bibliographic review of the thermoresistance of gram-negative and gram-positive psychrotrophic bacteria, and more especially pathogenic bacteria such as Listeria monocytogenes, Yersinia enterocolitica and Bacillus cereus. Effects of these bacteria on fresh, pasteurized or UHT milk, butter, ice creams, cheese and dehydrated milk. Effectiveness of methods of control through high-temperature treatment, physical or chemical treatments or use of lactic bacteria, lactoperoxydasic systems, disinfectants and lactoferrin.

Details

  • Original title: Psychrotrophs in dairy products: their effects and their control.
  • Record ID : 1995-0344
  • Languages: English
  • Publication date: 1994
  • Source: Source: Crit. Rev. Food Sci. Nutr.
    vol. 34; n. 1; 1-30; 1 fig.; 3 tabl.; 229 ref.

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