Spoilage microorganisms in milk and dairy products
APA 6th Edition
Samaržija, D., Podoreški, M., Sikora, S., Skelin, A. i Pogačić, T. (2007). Spoilage microorganisms in milk and dairy products. Mljekarstvo, 57 (4), 251-273. Preuzeto s https://hrcak.srce.hr/19096
MLA 8th Edition
Samaržija, Dubravka, et al. "Spoilage microorganisms in milk and dairy products." Mljekarstvo, vol. 57, br. 4, 2007, str. 251-273. https://hrcak.srce.hr/19096. Citirano 17.01.2022.
Chicago 17th Edition
Samaržija, Dubravka, Marijana Podoreški, Sanja Sikora, Andrea Skelin i Tomislav Pogačić. "Spoilage microorganisms in milk and dairy products." Mljekarstvo 57, br. 4 (2007): 251-273. https://hrcak.srce.hr/19096
Samaržija, D., et al. (2007). 'Spoilage microorganisms in milk and dairy products', Mljekarstvo, 57(4), str. 251-273. Preuzeto s: https://hrcak.srce.hr/19096 (Datum pristupa: 17.01.2022.)
Samaržija D, Podoreški M, Sikora S, Skelin A, Pogačić T. Spoilage microorganisms in milk and dairy products. Mljekarstvo [Internet]. 2007 [pristupljeno 17.01.2022.];57(4):251-273. Dostupno na: https://hrcak.srce.hr/19096
D. Samaržija, M. Podoreški, S. Sikora, A. Skelin i T. Pogačić, "Spoilage microorganisms in milk and dairy products", Mljekarstvo, vol.57, br. 4, str. 251-273, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/19096. [Citirano: 17.01.2022.]
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.
Posjeta: 8.366 *