Psychrotrophs in dairy products : their effects and their control.
Health concerns and technological effects of psychrotrophic bacteria in dairy products are reviewed, as well as methods to control their presence and development.
The various Gram-negative and Gram-positive psychrotrophic species are listed and, with respect to pathogenic psychrotrophs, emphasis is given on Listeria monocytogenes, Yersinia enterocolytica, and Bacillus cereus.
The influence of psychrotrophic bacteria on the quality of raw milk, pasteurised and UHT milks, butter, ice cream, cheese, and powders is examined.
Public health considerations of L. monocytogenes, Y. enterocolytica and B. cereus orf these various dairy products are also presented.
Mots-clés Pascal : Produit laitier, Microflore, Psychrotrophie, Défaut flaveur, Activité enzymatique, Technologie alimentaire, Croissance, Article synthèse
Mots-clés Pascal anglais : Dairy product, Microflora, Psychrotrophy, Off-flavours, Enzymatic activity, Food technology, Growth, Review
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 94-0530793
Code Inist : 002A35B04. Création : 199501.