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Dépendance des courbes de croissance des coliformes sur les caractéristiques chimiques des produits laitiers dans différentes conditions d'entreposage.

Curve di crescita dei Coliformi e carratteristiche chimiche dei prodotti lattiero-caseari tra 8 °C e 12 °C.

Auteurs : PARISI S.

Type d'article : Article

Résumé

The aim of the work reported here was to define a mathematical expression in order to calculate numeric growth of total coliform bacteria in different "pasta filata" dairy products under different conditions, particularly storage temperatures. After the evaluation of several microbiological and physico-chemical data, a mathematical method was developed in order to calculate the growth of the coliform count in different dairy products was established on the basis of storage temperature values and chemical compositions. The results obtained were evaluated against time (number of days) with interesting confirmations. This work goes into some aspects of the calculation of evolutive bacterial growth profiles in dairy foods; this was the subject of a lecture given by the author at the 2nd University Master Course in Food Hygiene and Food Legislation, Messina, Italy, 2002-03.

Détails

  • Titre original : Curve di crescita dei Coliformi e carratteristiche chimiche dei prodotti lattiero-caseari tra 8 °C e 12 °C.
  • Identifiant de la fiche : 2004-2367
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 42 - n. 431
  • Date d'édition : 12/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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