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Microbial Defects in Cream Analysis by Rohit Pandey is a document available to read on EtoBox.
Cream is the fat-rich portion of milk that is obtained by allowing milk to sit undisturbed or through centrifugation. The microenvironment of cream typically contains low numbers of microbes like micrococci, streptococci, and corynebacteria originally, but can be contaminated with gram-negative rods, staphylococci, and lactobacilli. Cream is highly susceptible to spoilage by psychrotrophic bacteria like Pseudomonas, Alcaligenes, and Acinetobacter at refrigeration temperatures. At room temperature, spoilage
- Author
- Rohit Pandey
- Language
- EN