Author:
DESMASURES NATHALIE,GUEGUEN MICHELINE
Abstract
The concentrations of seven types of microorganism in the milk
produced
by farms using high quality milking procedures were monitored monthly.
The most
commonly encountered bacterium was Pseudomonas, whose concentration
varied
greatly between samples, but lactococci, lactobacilli and yeasts were also
present at
more stable concentrations. Staphylococcus aureus and
β-glucuronidase-positive
Escherichia coli were occasionally detected. Listeria
monocytogenes was found in the
samples from only one farm, while Yersinia enterocolitica
was never detected. There
were seasonal variations in the concentrations of lactobacilli and yeasts
over the 2
years monitored. The changes in certain bacteria (Lactococcus,
Lactobacillus) on any
given farm were very similar from one year to the next. The microbiological
characteristics of the milk from the farms examined seemed to be fairly
constant.
The profiles of some bacteria used for cheesemaking were relatively
stable over time.
It thus seems that the milk provided by different producers could be typed.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
36 articles.
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