Cousin M A
Animal Sciences Department and Food Sciences Institute, Purdue University, West Lafayette, Indiana 47907.
J Food Prot. 1982 Feb;45(2):172-207. doi: 10.4315/0362-028X-45.2.172.
The presence and metabolic activity of psychrotrophic microorganisms in milk and dairy products are reviewed. Problems involved in adequately defining the microorganisms and temperatures of growth are discussed. The sources and incidences of psychrotrophs in milk and dairy products and methods to control these microorganisms are presented. Methods ranging from simple plate counting techniques to detection of metabolites produced by the psychrotrophs are reviewed. Alterations of protein, lipid and carbohydrate fractions of milk and their effects on the keeping quality of milk and dairy products are discussed. Finally, additional research areas are suggested.
本文综述了乳及乳制品中嗜冷微生物的存在情况及其代谢活性。讨论了在充分界定这些微生物及其生长温度方面所涉及的问题。介绍了乳及乳制品中嗜冷菌的来源、发生率以及控制这些微生物的方法。综述了从简单的平板计数技术到检测嗜冷菌产生的代谢产物的各种方法。讨论了乳中蛋白质、脂质和碳水化合物组分的变化及其对乳和乳制品保存质量的影响。最后，提出了其他研究领域。
