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portada Raw Milk Microbiological Quality
Type
Physical Book
Author
Publisher
Language
English
Pages
52
Format
Paperback
Dimensions
22.9x15.2x0.3 cm
Weight
0.09 kg.
ISBN13
9786206125136
Categories

Raw Milk Microbiological Quality

Saoussen Bouacida (Author) · Mélika Mankai (Author) · Our Knowledge Publishing · Paperback

Raw Milk Microbiological Quality - Mankai, Mélika ; Bouacida, Saoussen

New Book Imported to Taiwan
Delivery: 16 Oct - 26 Oct Shipping: 14 to 15 business days.
NT$ 1,681
NT$ 1,681

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Synopsis "Raw Milk Microbiological Quality"

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

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