Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
- Authors: Sviridenko G.M1, Ivanova N.V1, Zaharova M.B1, Smirnova O.I1
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Affiliations:
- Issue: No 2 (2019)
- Pages: 46-49
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286518
- DOI: https://doi.org/10.31515/2073-4018-2019-2-46-49
- ID: 286518
Cite item
Abstract
Results of the investigations carried out at the All-Russian Research Institute of Cheese and Butter Making (VNIIMS) with the aim to study effects of the coli bacteria on the quality of cream received at separation of milk with different levels of bacterial contamination, cream keepability at different temperature regimes have been received and analyzed. On the base of the complex study of the coli bacteria effects on the quality and keepability of cream principle microbiological risks and possible degree of their reveal depending on the technological parameters of production and storage conditions have been determined.
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About the authors
G. M Sviridenko
Email: uglich-cheese@mail.ru
N. V Ivanova
Email: uglich-cheese@mail.ru
M. B Zaharova
Email: uglich-cheese@mail.ru
O. I Smirnova
Email: uglich-cheese@mail.ru
References
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- Гудков, А.В. Микрофлора масла и микробиологический контроль / А.В.Гудков, Е.Ф.Канева // Молочная промышленность. 1993. № 3. С. 8 13.
- Свириденко, Г.М. Контроль БГКП в молочных продуктах и на объектах производственной среды / Г.М.Свириденко, М.Б.Захаров // Переработка молока. 2018. № 11. С. 6-9.