Microbiological safety of the milk raw materials

Reactivation conditions were determined by selecting the following factors: temperature stress and composition of the nutritive medium. Investigation of the morphological signs showed presence of both cocci and rods like sleeping forms of cells. Ability of the sleeping forms of the milk raw materials to survive in the course of technological process was determined by the high sensitive method of luminescent
microscopy. The isolated strains of the sleeping forms of cells are able to demonstrate biochemical activity in relation to proteins, fats and carbohydrates of the milk raw materials and milk products and to inhibit growth of lactobacteria and symbiotically exist with the strains E. coli and Staph. aureus. The methodology for determination of the sleeping forms of microorganisms in the microflora of canned products including milk products with extended shelf life was worked out.

milk products with extended shelf life, sleeping forms of microorganisms, non-cultivating cells