文章基本信息

标题：Spoilage microorganisms in milk and dairy products
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作者：Samaržija, Dubravka ; Podoreški, Marijana ; Sikora, Sanja 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2007
卷号：57
期号：4
页码：251-273
出版社：Hrvatska Mljekarska Udruga
摘要：Spoilage microorganisms cause changes of primary characteristics and properties of milk and dairy products. The product defects depends on the specific species and number of microorganisms involved in pre- and post- technological processing. Most often, these changes are related to single undesirable sensory characteristic, smell, flavour or conistency. However, in the case of heavier microbial contamination all these undesirable characteristics can occur simultaneously. Besides, even small changes caused by presence of spoilage microorganisms lead to decreased quality of milk and various dairy products. Despite of the importance for the overall quality, the control of spoilage microorganisms for dairy industry is not obligated and therefore, only a few producers control them. Therefore, the present study describes the undesirable effect of spoilage microorganisms on quality of raw, pasteurized and sterilized milk, fermented milk, butter, sour cream and cheeses with the intention to emphasize the importance and significance of their control in the dairy industry.
关键词：spoilage microorganisms; milk; dairy products