期刊名称：Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental
电子版ISSN：2236-1170
出版年度：2014
卷号：18
页码：76-89
DOI：10.5902/2236117013033
语种：Portuguese
出版社：Federal University of Santa Maria (UFSM)
摘要：Milk contais a series of compounds such as water, lipids, proteins, carbohydrates and trace elements. Its nutricional characteristics makes it an important substratum for the multiplication of microorganisms. The microbial contamination of the milk can take in two ways: the endogenous and exogenous, ranging quantitatively and qualitatively according to the existing conditions of hygiene. Raw milk kept under refrigeration temperatures for many days can contain bacteria of the following genera: Enterococcus, Lactococcus, Streptococcus, Leuconostoc, Lactobacillus, Microbacterium, Oerskovia, Propionobacterium, Micrococcus, Proteus, Pseudomonas, Bacillus and Listeria. May also be present some representatives of the group of fecal coliform. To eliminate or reduce to acceptable levels the microbiota of milk, heat treatments are of fundamental importance The objective of this review was to analyze and discuss the influence of the microbiota of milk in processing and storing of milk and preservation methods used to prolong the shelf life and ensure food safety and product quality.
其他摘要：Milk contais a series of compounds such as water, lipids, proteins, carbohydrates and trace elements. Its nutricional characteristics makes it an important substratum for the multiplication of microorganisms. The microbial contamination of the milk can take in two ways: the endogenous and exogenous, ranging quantitatively and qualitatively according to the existing conditions of hygiene. Raw milk kept under refrigeration temperatures for many days can contain bacteria of the following genera: Enterococcus, Lactococcus, Streptococcus, Leuconostoc, Lactobacillus, Microbacterium, Oerskovia, Propionobacterium, Micrococcus, Proteus, Pseudomonas, Bacillus and Listeria. May also be present some representatives of the group of fecal coliform. To eliminate or reduce to acceptable levels the microbiota of milk, heat treatments are of fundamental importance The objective of this review was to analyze and discuss the influence of the microbiota of milk in processing and storing of milk and preservation methods used to prolong the shelf life and ensure food safety and product quality.
