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Review Papers | Microbiology | India | Volume 3 Issue 6, June 2014
Thermoduric Bacteria in Milk - A Review
Amitha Thomas [2] | Prasad V [8]
Abstract: Thermoduric bacteria are organisms capable of surviving the industrial pasteurization process of milk; and can carry over into product causing quality defects; or creating health hazards. The various species of genus Bacillus; Microbacterium; Micrococcus; Enterococcus; Lactobacillus and Corynebacterium are described as heat resistant species (Marth and Steele; 2001). Thermoduric bacteria in milk is significant due to their ability to survive the pasteurization temperature and subsequently carried to pasteurized milk. The organisms may cause loss of economy to the farmers by spoilage of the milk or may cause serious health hazards to the consumers.
Keywords: thermoduric bacteria, milk, dairy plant
Edition: Volume 3 Issue 6, June 2014,
Pages: 2438 - 2442
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Research Paper, Microbiology, Indonesia, Volume 11 Issue 5, May 2022
Pages: 378 - 381Analysis of Microbial Contamination and Identification of Escherichia coli on Unbranded Soymilk which is Circulated in Jaya Baru Sub-District, Banda Aceh
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Research Paper, Microbiology, India, Volume 13 Issue 4, April 2024
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