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首页> 外文期刊>Australian Journal of Dairy Technology >Tracking and eliminating sporeformers in dairy systems
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Tracking and eliminating sporeformers in dairy systems

机译：追踪和消除乳制品系统中的孢子形成者

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摘要

To improve the quality of commercial dairy ingredients and consumer products, including cheese, fluid milk, milk powders and others, it is important to identify and then control factors that contribute to their degradation. The uncontrolled presence of spoilage bacteria is a common cause of loss of sensory and functional properties in dairy products. With the ultimate goal of developing effective intervention strategies, a DNA sequence-based bacterial subtyping method was developed and applied to characterise and track milk spoilage microbes in dairy systems in New York State and across the United States. The resulting studies have identified the sporeforming bacteria that represent the biological barrier presently limiting further shelf-life extension of high temperature-short time (HTST) pasteurised milk in the United States. Identification of the targeted spoilage microbes, along with their entry points in milk production and processing systems, will enable development of practical tools for improving the bacterial quality of dairy products.
机译：为了提高商业乳制品成分和消费产品（包括奶酪，液态奶，奶粉等）的质量，重要的是识别并控制导致其降解的因素。腐败细菌不受控制的存在是造成乳制品感官和功能特性丧失的常见原因。以开发有效干预策略的最终目标为基础，开发了一种基于DNA序列的细菌亚型分析方法，并将其应用于表征和跟踪纽约州及整个美国乳品系统中的牛奶腐败菌。结果研究确定了代表生物壁垒的孢子形成细菌，目前在美国限制高温短时（HTST）巴氏杀菌牛奶的进一步货架期延长。对目标腐败微生物及其在牛奶生产和加工系统中的切入点的识别，将有助于开发实用工具，以提高乳制品的细菌质量。

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