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dc.contributor.authorElias, Priit
dc.contributor.authorSongisepp, Epp
dc.contributor.authorVeskioja, Andre
dc.contributor.authorRammul, Kadi
dc.date.accessioned2017-06-21T06:26:12Z
dc.date.available2017-06-21T06:26:12Z
dc.date.issued2017
dc.identifier.publicationAgraarteadus : Journal of Agricultural Science, 2017, vol. 28, no. 1, pp. 5-12eng
dc.identifier.issn2228-4893
dc.identifier.urihttp://hdl.handle.net/10492/3654
dc.identifier.urihttp://agrt.emu.ee/pdf/2017_1_elias.pdf
dc.identifier.urihttp://dx.doi.org/10.15159/jas.17.05
dc.descriptionSaabunud / Received 01.06.17 ; Aktsepteeritud / Accepted 20.06.17 ; Avaldatud veebis / Published online 20.06.17 ; Vastutav autor / Corresponding author: Priit Elias ; priit.elias@tptak.eeeng
dc.description.abstractThe primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments. Inadequate cleaning and storage of milking equipment may cause formation of biofilm on the surfaces which are in contact with milk. Thermoduric bacteria are divided on the basis of their physiological characteristics from thermophilic, mesophilic and psychrophilic bacteria. Thermoduric bacteria in biofilm have favourable conditions for reproduction. Bacteria in biofilm are much more resistant to temperatures and chemicals used on cleaning of equipment. Characteristics of bacteria cells, the cell-surface properties and the properties of fluid suspending bacteria influenced binding of bacteria in biofilm formed on the surface of the equipment. Outgrowth of thermoduric bacteria and contamination of processed milk take place from biofilm formed on the surfaces of regeneration and cooling sections of pasteurizes and from biofilms formed on the surfaces of separators and buffer tanks, which were in contact with milk. Thermoduric bacteria in raw milk undergo the necessary heat treatment and after it, reproducing in biofilms which formed on the surfaces of equipment, they can turn now to the product. Thermoduric bacteria have often negative impact quality of dairy products.eng
dc.publisherEstonian Academic Agricultural Societyeng
dc.rightsAttribution 4.0 International (CC BY 4.0)
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectbiofilmeng
dc.subjectthermoduric bacteriaeng
dc.subjectmilk and dairy productseng
dc.subjectarticleseng
dc.titleÜlevaade: Biokirme kui oluline tegur piima ja piimatoodete saastes termotolerantsete bakteritegaest
dc.title.alternativeReview: Biofilm as a major factor in contamination of milk and dairy products with thermoduric bacteriaeng
dc.typeArticleeng
dc.rights.holderAuthors of accepted articles retain all rights to use, reuse, and distribute the published research as long as the author credits the original publication in this journal. The authors submitting to the journal are expected to follow the general ethical guidelines regarding plagiarism. If in doubt consult the ICMJ guidelines on overlapping publications. Once accepted the journal retain the right to print and distribute the manuscript submitted by the author.eng


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