- Tytuł:
-
Analiza mikrobiologiczna produktów mlecznych i potencjalne źródła ich skażenia
Microbiological analysis of dairy poducts and potential sources of their contamination - Autorzy:
-
Czerwińska, E.
Piotrowski, W. - Powiązania:
- https://bibliotekanauki.pl/articles/1819392.pdf
- Data publikacji:
- 2012
- Wydawca:
- Politechnika Koszalińska. Wydawnictwo Uczelniane
- Tematy:
-
produkty mleczne
analiza mikrobiologiczna
ryzyko zakażeń - Opis:
- Control and evaluation of a trade value of dairy products have an essential significance because of their great supply and demand. Consumers expect that the milk and extremely rich range of milk products would be safe i.e. free of physical, chemical and biological risks. Taking into account that this food offers perfect conditions for development of microorganisms, a milk contamination can cause undesirable changes of its products, so this paper is focused on definition of potential sources of contamination in a process of production of kefir and soured 12% cream. From the investigations carried out throughout four seasons of a year a conclusion was drawn that in a course of the production of pasteurized milk, kefir and cream the critical points of control are the stages of collection and reception of a raw material, its pasteurization and chilling and a packaging. These are the points of a production process which essentially influence the safety of quality of a final product.
- Źródło:
-
Rocznik Ochrona Środowiska; 2012, Tom 14; 502-511
1506-218X - Pojawia się w:
- Rocznik Ochrona Środowiska
- Dostawca treści:
- Biblioteka Nauki