Contamination of raw milk with bacteria of the Campylobacter species

Efimochkina, N R; Nutrition, Biotechnology Frc; Stetsenko, V V; Pichugina, T V; Bykova, I B; Markova, Yu M; Minaeva, L.P.; Polyanina, A. S.; Aleshkina, A.I.; Sheveleva, S A

doi:10.31515/1019-8946-2019-12-11-14

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The violation of the fermentation process in the production of fermented dairy products can lead not only to the development of the final product that does not meet requirements of regulatory documentation, but also dangerous in microbiological terms. Information about the situations associated with dairy poisoning is reflected in the publications of scientists from different countries [6,7]. The phenomenon of bacteriophagy occurs in almost every dairy enterprise, which often leads to the need to re-process the resulting non-standard fermented milk product and, as a result, to increased costs and reduced energy efficiency [8,9].…”

Section: Introductionmentioning

confidence: 99%

Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products

Ganina

Krasnova

2021

E3S Web Conf.

View full text Add to dashboard Cite

The production of dairy products is classified as an energyconsuming industry, which is due to the use of heat exchange processes involving steam as a heat carrier. Indicators of energy efficiency and energy conservation in the production of fermented milk products, including cottage cheese, may sharply decrease due to violations of the fermentation process of raw milk. The intervention of a biological factor – the development of viruses that lyse the cells of lactic acid bacteria, leads to the inhibition or suspension of fermentation. This affects the quality and safety of resulting products and the need to re-implement technological processes that increase energy consumption. Researches on the detection of bacteriophages in the course of technological processes for the production of cottage cheese and yogurt showed the presence of phages at all stages of the technology of fermented milk products. Areas were identified where bacteriophages were detected in large numbers, which could negatively affect the fermentation process of raw milk. The data obtained allowed us to identify critical control points in the technology of cottage cheese and yogurt, where bacteriophages should be monitored to prevent a decrease in energy efficiency and occurrence of additional energy costs.

show abstract

Section: Introductionmentioning

confidence: 99%