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- W51764905 abstract "Milk is a good source of nutrients and edible energy, not only for mammals but also for numerous microorganisms that thus can grow in milk. Therefore, the microbiology of liquid milk affects sensory aspects, shelf life, and yield of the dairy products as well as human health. This article deals with the types of microorganisms associated with raw milk and liquid milk products, possible sources of contaminations, methods employed for rapid and accurate detection of microbiological status of milk, and problems posed by heat-stable enzymes secreted by contaminating bacteria. The possible ways of reducing and controlling the number of bacteria in raw or processed liquid milk also will be discussed." @default.
- W51764905 created "2016-06-24" @default.
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- W51764905 date "2014-01-01" @default.
- W51764905 modified "2023-10-16" @default.
- W51764905 title "MILK AND MILK PRODUCTS | Microbiology of Liquid Milk" @default.
- W51764905 cites W2017113234 @default.
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- W51764905 doi "https://doi.org/10.1016/b978-0-12-384730-0.00219-6" @default.
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