Microbiological Spoilage of Dairy Products

Ledenbach, Loralyn; Marshall, R. T.

doi:10.1007/978-1-4419-0826-1_2

Cited by 139 publications

(119 citation statements)

References 79 publications

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“…can grow in milk results from poor sanitation in the processing plant and entry of mould spores from crosscontamination (Hubert, 2014). Yeasty and fermented off-flavours and gassy appearance are often detected when yeast grow to 5.0 to 6.0 log 10 CFU/mL (Ledenbach and Marshall, 2010). In Figure 3, yeast and moulds count slightly increased as storage temperature and time increased in unfinished UHT milk.…”

Section: Resultsmentioning

confidence: 96%

“…Microbial growth in the milk that is shelf stable for many months also can be influenced by factors such as moisture content, pH, processing parameters, and temperature of storage (Ledenbach and Marshall, 2010). There are researches on milk spoilage, and the factors contribute to the spoilage for raw milk (AbdElrahman et al, 2013;Schmidt et al, 2012).…”

Section: Issn: 2319-7706 Volume 7 Number 03 (2018)mentioning

confidence: 99%

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Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

Norashikin¹,

Khaizura²,

Zunairah³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Resultsmentioning

confidence: 96%

Section: Issn: 2319-7706 Volume 7 Number 03 (2018)mentioning

confidence: 99%

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

Norashikin¹,

Khaizura²,

Zunairah³

2018

Int.J.Curr.Microbiol.App.Sci

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“…The presence of yeasts, filamentous fungi and coliforms in yogurt and fermented dairy drinks are indicative of poor sanitary practices during manufacturing or packaging, process failure or post-process contamination, shortening the product shelf life [25,26]. Absence of Salmonella spp.…”

Section: Microbiological Qualitymentioning

confidence: 99%

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Brasileiro¹

2014

J Adv Dairy Res

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The quality control of dairy products is important to ensure the population health, thus, the chemical composition of these products should be constantly assessed due to the minimum standards required by current law. Due to the functional appeal of these products, their nutritional importance as source of protein, minerals, vitamins and fats, and the increasing purchasing power of the population, the consumption of fermented dairy products has increased significantly in Brazil, specifically in the northeastern region. In this context, the present study aims to evaluate the quality of Brazilian fermented dairy products. For this, labeling, microbiological and physicochemical analyses of 42 samples (yogurts and fermented milk drinks) were performed and the results were compared taking into account the current Brazilian legislation, the distinct mesoregions where samples were collected and the type of inspection registration of the product. The findings suggest poor quality of Brazilian fermented dairy products with regard to microbiological, labeling and physicochemical parameters, and varying quality regarding the mesoregion of origin and inspection registration of products.

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“…The role of G. candidum in the dairy environment is disputable. It is considered a spoilage agent of a number of dairy products like cheese, fermented milk, butter and cream (Varnam & Sutherland 1994;Botha 2000;Ledenbach & Marshall 2009). On the other hand, it is used as a secondary culture in the production of specific types of cheese varieties (Pottier et al 2008).…”

mentioning

confidence: 99%

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Hudecová¹,

Valı́k²,

Liptáková³

et al. 2011

Czech J. Food Sci.

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Hudecová A., Valík Ľ., Liptáková D., Pelikánová J., Čižniar M. (2011): Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum, Czech J. Food Sci., 29 (Special Issue): S61-S68.The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with lactobacillus rhamnosus GG and l. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: t min = -3°C, t opt = 27.6°C, and t max = 35.4°C and optimal colony growth rate µ opt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of l. rhamnosus GG and l. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.

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Microbiological Spoilage of Dairy Products

Cited by 139 publications

References 79 publications

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

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