Psychrotrophs in dairy products: Their effects and their control |
| |
| Authors: | Claude P Champagne Richard R Laing Denis Roy Akier Assanta Mafu Mansel W Griffiths Dr Charles White |
| |
| Affiliation: | 1. Centre de Recherche et Développement sur les Aliments , Agriculture Canada, 3600, Boulevard Casavant Ouest, Saint‐Hyacinthe, Québec, J2S 8E3, Canada;2. Food Science Department , University of Guelph , Guelph, Ontario, N1G 2W1, Canada;3. Dairy Science Dept. , Mississippi State University , Mississippi State |
| |
| Abstract: | Health concerns and technological effects of psychrotrophic bacteria in dairy products are reviewed, as well as methods to control their presence and development. The various Gram‐negative and Gram‐positive psychrotrophic species are listed and, with respect to pathogenic psychrotrophs, emphasis is given on Listeria monocytogenes, Yersinia enterocolytica, and Bacillus cereus. The influence of psychrotrophic bacteria on the quality of raw milk, pasteurized and UHT milks, butter, ice cream, cheese, and powders is examined. Public health considerations of Listeria monocytogenes, Yersinia enterocolytica, and Bacillus cereus of these various dairy products are also presented. Methods that can be used to eliminate or control the development of psychrotropic bacteria include low or high temperatures, chemicals, gases, the lactoperoxidase system, lactic acid bacteria, microfiltration, bactofugation, lactoferrin‐related proteins, sanitation, flavors, and naturally occurring spore germinants. |
| |
| Keywords: | milk cheese butter lactoperoxidase lactic acid bacteria Listeria temperature Yersinia Bacillus psychrotrophs dairy products |
|
|
