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Psychrotrophic bacteria and their negative effects on milk and dairy products quality

Dubravka Samaržija   ORCID icon orcid.org/0000-0001-5577-4992 ; Agronomski fakultet Sveučilišta u Zagrebu, Zavod za mljekarstvo, Svetotošimunska 25, 10000 Zagreb, Hrvatska
Šimun Zamberlin   ORCID icon orcid.org/0000-0003-2707-4571
Tomislav Pogačić

Puni tekst: engleski, pdf (720 KB) str. 77-95 preuzimanja: 20.174* citiraj
APA 6th Edition
Samaržija, D., Zamberlin, Š. i Pogačić, T. (2012). Psychrotrophic bacteria and their negative effects on milk and dairy products quality. Mljekarstvo, 62 (2), 77-95. Preuzeto s https://hrcak.srce.hr/83325
MLA 8th Edition
Samaržija, Dubravka, et al. "Psychrotrophic bacteria and their negative effects on milk and dairy products quality." Mljekarstvo, vol. 62, br. 2, 2012, str. 77-95. https://hrcak.srce.hr/83325. Citirano 20.09.2020.
Chicago 17th Edition
Samaržija, Dubravka, Šimun Zamberlin i Tomislav Pogačić. "Psychrotrophic bacteria and their negative effects on milk and dairy products quality." Mljekarstvo 62, br. 2 (2012): 77-95. https://hrcak.srce.hr/83325
Harvard
Samaržija, D., Zamberlin, Š., i Pogačić, T. (2012). 'Psychrotrophic bacteria and their negative effects on milk and dairy products quality', Mljekarstvo, 62(2), str. 77-95. Preuzeto s: https://hrcak.srce.hr/83325 (Datum pristupa: 20.09.2020.)
Vancouver
Samaržija D, Zamberlin Š, Pogačić T. Psychrotrophic bacteria and their negative effects on milk and dairy products quality. Mljekarstvo [Internet]. 2012 [pristupljeno 20.09.2020.];62(2):77-95. Dostupno na: https://hrcak.srce.hr/83325
IEEE
D. Samaržija, Š. Zamberlin i T. Pogačić, "Psychrotrophic bacteria and their negative effects on milk and dairy products quality", Mljekarstvo, vol.62, br. 2, str. 77-95, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/83325. [Citirano: 20.09.2020.]
Puni tekst: hrvatski, pdf (585 KB) str. 77-95 preuzimanja: 1.531* citiraj
APA 6th Edition
Samaržija, D., Zamberlin, Š. i Pogačić, T. (2012). Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda. Mljekarstvo, 62 (2), 77-95. Preuzeto s https://hrcak.srce.hr/83325
MLA 8th Edition
Samaržija, Dubravka, et al. "Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda." Mljekarstvo, vol. 62, br. 2, 2012, str. 77-95. https://hrcak.srce.hr/83325. Citirano 20.09.2020.
Chicago 17th Edition
Samaržija, Dubravka, Šimun Zamberlin i Tomislav Pogačić. "Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda." Mljekarstvo 62, br. 2 (2012): 77-95. https://hrcak.srce.hr/83325
Harvard
Samaržija, D., Zamberlin, Š., i Pogačić, T. (2012). 'Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda', Mljekarstvo, 62(2), str. 77-95. Preuzeto s: https://hrcak.srce.hr/83325 (Datum pristupa: 20.09.2020.)
Vancouver
Samaržija D, Zamberlin Š, Pogačić T. Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda. Mljekarstvo [Internet]. 2012 [pristupljeno 20.09.2020.];62(2):77-95. Dostupno na: https://hrcak.srce.hr/83325
IEEE
D. Samaržija, Š. Zamberlin i T. Pogačić, "Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda", Mljekarstvo, vol.62, br. 2, str. 77-95, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/83325. [Citirano: 20.09.2020.]

Sažetak
The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, their count in the refrigerated milk is more than the ideal limit of 10 % of the mesophilic count. Psychrotrophic bacteria are generally able to form extracellular or intracellular thermo-resistant enzymes (proteases, lipases, phospolipases) which can contribute to milk and dairy products spoilage. In addition, besides exhibiting spoilage features, some species belonging to the psychrotrops are considered as emerging pathogens that carry innate resistance to antibiotics or produce toxins. In sense of quality, psychrotrophic bacteria have become major problem for today’s dairy industry as leading cause in spoilage of cold-storage milk and dairy products. This review article focuses on the impact of psychrotrops on quality problems associated with raw milk as well as on th final dairy products. Means of controlling the dominant psychrotrophic species responsible for undesirable activities in milk and dairy products were also discussed.

Ključne riječi
psychrotrophic bacteria; contamination; biofilm; milk and dairy products quality; control

Hrčak ID: 83325

URI
https://hrcak.srce.hr/83325

[hrvatski]

Posjeta: 23.220 *