The formation of thermophilic spores during the manufacture of whole milk powder

Autor:	Jasna Rakonjac, Steve Flint, John D. Brooks, Kylie M.R. Walker, Sara A Scott
Rok vydání:	2007
Předmět:	Anoxybacillus flavithermus biology Process Chemistry and Technology Thermophile fungi Pasteurization Bioengineering biology.organism_classification Geobacillus law.invention Spore Whole milk Geobacillus thermoglucosidasius law Sporogenesis Food science Food Science
Zdroj:	International Journal of Dairy Technology. 60:109-117
ISSN:	1471-0307 1364-727X
DOI:	10.1111/j.1471-0307.2007.00309.x
Popis:	A survey was undertaken at a whole milk powder manufacturing plant to determine the origin and the rate of spore formation of thermophilic bacteria. Spores were generally not detected (< 10 cfu/mL) in either the pasteurization process or the pasteurized milk directed into the powder plant. The predominant sites of spore formation were the preheater plate heat exchanger and the evaporator. Spores began to be detected approximately 9 h into an 18-h manufacturing run. Spore isolates were identified as Anoxybacillus flavithermus and Geobacillus species. A. flavithermus predominated in the preheat section, whereas a mix of both organisms was present in the later manufacturing stages.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0db7c2eff4e4c524b5238045dfd84416 https://doi.org/10.1111/j.1471-0307.2007.00309.x Zobrazit plný text záznamu Plný text ve formátu PDF