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WHAT IS THE BEHAVIOUR OF LACTIC ACID BACTERIA IN MILK.

COMMENT LES BACTERIES LACTIQUES SE COMPORTENT-ELLES DANS LE LAIT.

Author(s) : DESMAZEAUD M.

Type of article: Periodical article

Summary

THE AUTHOR STUDIES THE EFFECT OF THE INTRINSIC FACTORS OF LACTIC ACID BACTERIA SUCH AS THEIR ENZYMES FAVOURING GLYCOLYSIS AND PROTEOLYSIS, THEN THE EXTRINSIC FACTORS LINKED TO MILK, THE CULTURE MEDIUM, CONTROLLING THE ACIDIFYING ACTIVITY OF STARTERS. RAW MILK CONTAINS NATURAL INHIBITORS (< LACTENINES >) SUCH AS THE LACTOPEROXIDASE-THIOCYANATE-HYDROGEN PEROXIDE AND < AGGLUTININES >. COOLING IMMEDIATELY AFTER MILKING HAS EFFECTS ON THE GROWTH OF STARTERS AND PSYCHROTROPHIC BACTERIA ; THESE DISCHARGE THE PRODUCTS OF THEIR METABOLISM, INCLUDING PROTEOLYTIC AND LIPOLYTIC ENZYMES. THE STORAGE OF COOLED MILK, WITH GOOD BACTERIOLOGICAL QUALITY, 12 TO 15 HRS AT 283 K (10 DEG C), IN PRESENCE OF A SMALL AMOUNT OF STARTER (0.1 TO 0.2%), WOULD RESTORE ITS PHYSICOCHEMICAL AND BIOCHEMICAL EQUILIBRIUM. G.G.

Details

  • Original title: COMMENT LES BACTERIES LACTIQUES SE COMPORTENT-ELLES DANS LE LAIT.
  • Record ID : 1984-1075
  • Languages: French
  • Source: Tech. lait. - n. 976
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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