נגישות
menu      
חיפוש מתקדם
Journal of Dairy Science
Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Gordin, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Rosenthal, I., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Laufer, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Laboratory-pasteurized samples of whole raw milk were inoculated with psychrotrophic strains of Citrobacter freundii, Enterobacter agglomerans, Enterobacter cloacae, Escbericbia coli, Klebsiella ozaenae, and Serratia liquefaciens and incubated for 7 days at 7°C. All test organisms caused a pH reduction that ranged from .12 (C. freundii) to .69 units (K. ozaenae), but none reduced pH to lower than 6.0. Following growth of E. agglomerans, K. ozaenae, S. liquefaciens, and E. cloacae, the milk coagulated upon heating or upon addition of alcohol; with C. freundii and E. coli the milk did not coagulate. All organisms caused reductions in the redox potential (Eh) of milk, ranging from 20 mV (E. coli) to 152 mV (S. liquefaciens). All organisms caused an increase in free tyrosine plus tryptophane in milk ranging from 3.5 (E. agglomerans) to 12.5 μg/ml (E. cloacae) as well as an increase in free fatty acids in milk which ranged from .29 (C. freundii) to .89 μeq/ml (K. ozaenae). In spite of the significant proteolytic and lipolytic activities exhibited in milk by some of the organisms, none showed proteolytic activity in skim milk-nutrient agar or lipolytic activity on Tween 80 agar. © 1981, American Dairy Science Association. All rights reserved.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Changes in Refrigerated Milk Caused by Enterobacteriaceae
64
Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Gordin, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Rosenthal, I., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Laufer, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Changes in Refrigerated Milk Caused by Enterobacteriaceae
Laboratory-pasteurized samples of whole raw milk were inoculated with psychrotrophic strains of Citrobacter freundii, Enterobacter agglomerans, Enterobacter cloacae, Escbericbia coli, Klebsiella ozaenae, and Serratia liquefaciens and incubated for 7 days at 7°C. All test organisms caused a pH reduction that ranged from .12 (C. freundii) to .69 units (K. ozaenae), but none reduced pH to lower than 6.0. Following growth of E. agglomerans, K. ozaenae, S. liquefaciens, and E. cloacae, the milk coagulated upon heating or upon addition of alcohol; with C. freundii and E. coli the milk did not coagulate. All organisms caused reductions in the redox potential (Eh) of milk, ranging from 20 mV (E. coli) to 152 mV (S. liquefaciens). All organisms caused an increase in free tyrosine plus tryptophane in milk ranging from 3.5 (E. agglomerans) to 12.5 μg/ml (E. cloacae) as well as an increase in free fatty acids in milk which ranged from .29 (C. freundii) to .89 μeq/ml (K. ozaenae). In spite of the significant proteolytic and lipolytic activities exhibited in milk by some of the organisms, none showed proteolytic activity in skim milk-nutrient agar or lipolytic activity on Tween 80 agar. © 1981, American Dairy Science Association. All rights reserved.
Scientific Publication
You may also be interested in