Sažetak The characteristics of bacterial populations in raw milk at the time of processing has
a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk …

(Hassing, 1971), Staphylococcus aureus (Alford et al. 1964), Leptospira pomona (Patel et al.
1964) and Mycoplasma spp.(Rottem & Razin, 1964) have been implicated in the aetiology of …

Degradation of milk components through various enzymatic activities associated with the
contamination of dairy products by Pseudomonas spp. can reduce the shelf life of processed …

In the past, poor cooling was responsible for off flavours and high acid development in raw
milk associated with the growth of lactic streptococci and other mesophilic bacteria …

Biofilm status of different segments of pasteurization lines of commercial plant (CP) and an
experimental dairy plant (EDP) was evaluated. Biochemical differentiation of organisms in …

A cross-sectional study was conducted to determine three parameters of the quality of the
raw milk marketed by milk selling points (MSPs) in Dar es Salaam region. Total bacterial …

The biofilm status of pasteurization lines of a commercial plant (CP) and an experimental
dairy plant (EDP) was evaluated. Samples were collected after cleaning-in-place systems …

A indústria leiteira atravessa um período de intensas transformações em sua estrutura, e a
qualidade do leite é uma das principais exigências. A correta adoção de medidas de …

Raw drinking milk (RDM) has a diverse microbial flora which can include pathogens
transmissible to humans. The main microbiological hazards associated with RDM from …

As with the products and processes described in Volume· I of this book, many of the
technical changes associated with, for example, the manufacture of cheeses or fermented …