Mélika Mankai, Saoussen Bouacida

Raw Milk Microbiological Quality

Influence of the development of G(-) psychrotrophic bacteria on the microbiological quality of raw milk

• Broschiertes Buch

Produktbeschreibung

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

Produktdetails

• Verlag: Our Knowledge Publishing
• Seitenzahl: 52
• Erscheinungstermin: 24. Juni 2023
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 96g
• ISBN-13: 9786206125136
• ISBN-10: 6206125130
• Artikelnr.: 68316872

Autorenporträt

Mélika MANKAI , Doutora em Biologia, especializada em Microbiologia Alimentar/Bioquímica Aplicada. Assistente sénior HDR na Escola Superior das Indústrias Alimentares de Tunes (ESIAT).Saoussen BOUACIDA , Doutor em Indústrias Alimentares, investigador e assistente na ESIAT e, em particular, professor na Escola Superior de Agricultura de Kef.