By Barbaros Ozer, Gülsün Akdemir-Evrendilek
This ebook covers fresh advancements in forms, classifications, and genetic characteristics of indigenous milk microorganisms and dairy starter cultures. It additionally discusses biochemical reactions occurring in numerous dairy items and microorganisms excited by such reactions. The textual content offers options for speedy detection of pathogenic and non‐pathogenic organisms in milk and milk items and protection structures for dairy processing. It concludes with a dialogue of the consequences of non‐thermal processing applied sciences on milk microorganisms and biochemical reactions in milk items.
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Extra resources for Dairy Microbiology and Biochemistry: Recent Developments
Salamoura, A. Kansouzidou and S. Levidiotou. 2003. Isolation of Escherichia coli O157:H7 from foods in Greece. Int. J. Food Microbiol. 82: 273–279. T. B. Wisdom and D. Kilpatrick. 2005. Effect of chorus sensing agents on the growth kinetics of Pseudomonas spp. of raw milk origin. J. Dairy Res. 72: 276–280. P. R. M. Jayarao. 2009a. Risk factors for bacteriological quality of bulk tank milk in Prince Edward Island dairy herds. Part 1: Overall risk factors. J. Dairy Sci. 92: 2634–2643. P. R. T. Dingwell.
17), also called muramidase (peptidoglycan-N- 28 Dairy Microbiology and Biochemistry: Recent Developments acetylmuranoylhydrolase), that cleaves the peptidoglycan in the bacterial cell-wall. It is an anti-bacterial agent present in many body fluids and in the milk of many mammalian species causing lysis of many types of bacteria. 03 mg ml–1, increasing with increase in somatic cell count. It acts mostly against Gram-positive and a few Gramnegative bacteria; however, its effect on raw milk’s shelf-life is not significant due to its low concentration (Farkye 2002, Walstra et al.
Other novel non-thermal methods that may be employed in keeping bacteriological quality of raw milk are discussed in Chapter 13. 8 Conclusion The fast growth of various kinds of microorganisms is the major drawback of raw milk in terms of both consumers’ safety and keeping quality of dairy products. The profile of microorganisms in raw milk is configured by the status of animal health, the milking environment, the milking practices and the storage strategies. The counts of pathogens, psychrotrophs, thermodurics and sporeformers must be controlled or eliminated during the production and pre-processing storage period of raw milk.
Dairy Microbiology and Biochemistry: Recent Developments by Barbaros Ozer, Gülsün Akdemir-Evrendilek