Spoilage microorganisms in milk and dairy products
APA 6th Edition
Samaržija, D., Podoreški, M., Sikora, S., Skelin, A. & Pogačić, T. (2007). Spoilage microorganisms in milk and dairy products. Mljekarstvo, 57 (4), 251-273. Retrieved from https://hrcak.srce.hr/19096
MLA 8th Edition
Samaržija, Dubravka, et al. "Spoilage microorganisms in milk and dairy products." Mljekarstvo, vol. 57, no. 4, 2007, pp. 251-273. https://hrcak.srce.hr/19096. Accessed 29 May 2022.
Chicago 17th Edition
Samaržija, Dubravka, Marijana Podoreški, Sanja Sikora, Andrea Skelin and Tomislav Pogačić. "Spoilage microorganisms in milk and dairy products." Mljekarstvo 57, no. 4 (2007): 251-273. https://hrcak.srce.hr/19096
Samaržija, D., et al. (2007). 'Spoilage microorganisms in milk and dairy products', Mljekarstvo, 57(4), pp. 251-273. Available at: https://hrcak.srce.hr/19096 (Accessed 29 May 2022)
Samaržija D, Podoreški M, Sikora S, Skelin A, Pogačić T. Spoilage microorganisms in milk and dairy products. Mljekarstvo [Internet]. 2007 [cited 2022 May 29];57(4):251-273. Available from: https://hrcak.srce.hr/19096
D. Samaržija, M. Podoreški, S. Sikora, A. Skelin and T. Pogačić, "Spoilage microorganisms in milk and dairy products", Mljekarstvo, vol.57, no. 4, pp. 251-273, 2007. [Online]. Available: https://hrcak.srce.hr/19096. [Accessed: 29 May 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.
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