Thermophilic Bacilli in Commercially Heat Treated Milks
نویسندگان
چکیده
منابع مشابه
Fluoride Content of Uht Milks Commercially Available in Bauru, Brazil
OBJECTIVES The aims of the present study were to evaluate the fluoride (F) concentrations in whole, defatted and chocolate milks commercially available in Brazil and to estimate the daily F intake from these sources. MATERIAL AND METHODS F concentrations were determined for 23 brands of milks, after HMDS-facilitated diffusion, using a F ion-specific electrode. Possible F ingestion per kg body...
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Ph 0s p h at id y le t han ol am i n e, a comm o n constituent of the polar 1 i pid s of Gram n ega t i ve bacteria, is consistently found in only one genus of Gram-positive bacteria, the bacilli (Goldfine, 1972). Gram-positive bacteria commonly contain diglycosyl diglycerides (Shaw & Baddiley, 1968; Shaw, I 970) which often occur together with phosphatidylethanolamine in the bacilli. An interr...
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The thermophilic bacilli, such as Anoxybacillus flavithermus and Geobacillus spp., are an important group of contaminants in the dairy industry. Although these bacilli are generally not pathogenic, their presence in dairy products is an indicator of poor hygiene and high numbers are unacceptable to customers. In addition, their growth may result in milk product defects caused by the production ...
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The heat resistance of Campylobacter jejuni strains AR6 and L51 and the heat resistance of Campylobacter coli strains DR4 and L6 were measured over the temperature range from 50 to 60 degrees C by two methods. Isothermal measurements yielded D55 values in the range from 4.6 to 6.6 min and z values in the range from 5.5 to 6.3 degrees C. Dynamic measurements using differential scanning calorimet...
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ژورنال
عنوان ژورنال: Benha Journal of Applied Sciences
سال: 2017
ISSN: 2356-976X
DOI: 10.21608/bjas.2017.164546