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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.57 No.4 Prosinac 2007.

Pregledni rad

Spoilage microorganisms in milk and dairy products

Dubravka Samaržija   ORCID icon ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Marijana Podoreški
Sanja Sikora
Andrea Skelin
Tomislav Pogačić

Puni tekst: hrvatski, pdf (267 KB) str. 251-273 preuzimanja: 3.821* citiraj
APA 6th Edition
Samaržija, D., Podoreški, M., Sikora, S., Skelin, A. i Pogačić, T. (2007). Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda. Mljekarstvo, 57 (4), 251-273. Preuzeto s
MLA 8th Edition
Samaržija, Dubravka, et al. "Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda." Mljekarstvo, vol. 57, br. 4, 2007, str. 251-273. Citirano 19.08.2018.
Chicago 17th Edition
Samaržija, Dubravka, Marijana Podoreški, Sanja Sikora, Andrea Skelin i Tomislav Pogačić. "Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda." Mljekarstvo 57, br. 4 (2007): 251-273.
Samaržija, D., et al. (2007). 'Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda', Mljekarstvo, 57(4), str. 251-273. Preuzeto s: (Datum pristupa: 19.08.2018.)
Samaržija D, Podoreški M, Sikora S, Skelin A, Pogačić T. Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda. Mljekarstvo [Internet]. 29.12.2007. [pristupljeno 19.08.2018.];57(4):251-273. Dostupno na:
D. Samaržija, M. Podoreški, S. Sikora, A. Skelin i T. Pogačić, "Mikroorganizmi - uzročnici kvarenja mlijeka i mliječnih proizvoda", Mljekarstvo, vol.57, br. 4, str. 251-273, Kolovoz 2018. [Online]. Dostupno na: [Citirano: 19.08.2018.]

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.

Ključne riječi
spoilage microorganisms; milk; dairy products

Hrčak ID: 19096



Posjeta: 6.625 *