About this document
Psychrotrophs: Impact on Milk Quality by meabu02 is a document available to read on EtoBox.
Psychrotrophs are bacteria that can grow at low temperatures and significantly impact the dairy industry by causing spoilage in raw and processed milk products. They are primarily introduced through contamination during production and can produce heat-stable enzymes that survive pasteurization, leading to off-flavors and reduced shelf life. Effective control measures, such as thermization, deep cooling, and carbon dioxide addition, are essential to manage their growth and maintain milk quality.
- Author
- meabu02
- Language
- EN