Posted Mar 06

Fungi and Yeasts in Milk and Dairy Products

Fungi and yeasts are amongst the most frequent organisms responsible for the spoilage of milk products, especially fermented products such as yoghurt or curd cheese. They adversely affect the quality of the product, may affect the health of the consumer and cause lost production output for the manufacturer. The micro-organisms required for...

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Posted Mar 05

Micro-organisms in Dairy

Micro-organisms can metabolise the constituents of milk and thereby modify its taste, as well as impacting the processing and shelf life of milk and dairy products. Milk and dairy products are therefore tested to ensure that limit values are not exceeded. The presence of micro-organisms is of particular importance in foods for...

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Posted Mar 05

Dairy Inhibitors

Inhibitors prevent the growth of micro-organisms or destroy them, and are present in veterinary products and other products. Their use is subject to statutory regulation. Milk and dairy products therefore have to be tested for the presence of inhibitors. Methods of detection The method specified under the German Lebensmittel- und futtermittelgesetz (LfGB)...

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Posted Mar 05

Coliform Bacteria in Milk and Dairy Products

Coliform bacteria are facultative pathogens and can cause systemic infections in people whose immune systems are weakened. They are also important in quality control and as indicators of the sanitary quality of facilities and food products. Methods of detection Coliform bacteria can be demonstrated in either liquid or solid media in accordance...

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Posted Mar 05

Mycobacteria Differentiation

Tuberculosis, which once claimed the lives of many people, was believed to be a disease that had been virtually eradicated. However, the poor conditions under which many people live, increased frequency of travel to distant countries and immigration from crisis zones mean that this disease is once again on the increase. it...

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