Raw Milk Microbiological Quality: Influence of the development of G(-) psychrotrophic bacteria on the microbiological quality of raw milk - Couverture souple

Mankai, Mélika; Bouacida, Saoussen

Couverture souple

ISBN 10 : 6206125130 ISBN 13 : 9786206125136

Editeur : Our Knowledge Publishing, 2023

Synopsis

Gram-negative psychrotrophic bacteria make up the dominant microflora of chilled raw milk. The dominant species identified, whatever the duration of refrigeration considered, are essentially: Aeromonas caviae (36%), Chryseomonas luteola (15%), Pseudomonas fluorescens (29%), Pseudomonas putida (11%) and Pseudomonas cepacia (3%). In addition to the presence of significant aminopeptidase and esterase activities in these psychrotrophic germs, they are also endowed with intense thermostable extracellular proteolytic and lipolytic activities, recognized as responsible for numerous taste and texture defects in dairy products. In addition, all these strains showed optimal extracellular proteolytic activity at casein concentrations of around 3-5%, pH levels of 6-8 and an optimal incubation temperature of 37°C. Key words : Raw milk, Refrigeration, Quality, Psychrotrophic strain, Identification

Détails de l'édition

• Éditeur: Our Knowledge Publishing
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 6206125130
• ISBN 13: 9786206125136
• Reliure: Broché
• Nombre de pages: 52
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible