Pseudomonas in Cottage Cheese and Dairy

Below refrigerated situations, Gram-negative rods which might be in a position
to provide beneath such situations ( psychrotrophic/cold-loving
micro organism ) normally predominate, particularly Pseudomonas spp นมฟรีแลคโตส.

That is particularly so when the milk has a excessive preliminary an infection
of those micro organism and the milk is saved for 2-4 days earlier than
pasteurization – which is usually the case today, the place milk
is usually being picked up from farms each second day solely.

This deterioration additionally typically influences the ultimate products made
from such milk, as a result of though micro organism will largely be killed
by pasteurization, some produce exo-enzymes that survive
pasteurization and even the UHT (Extremely Excessive Temperature/Lengthy
Life) course of in some instances.

An instance of Pseudomonas attacking dairy products occur lots
with cottage cheese. Pseudomonades are extensively distributed and
cardio. They have a tendency to not want a lot carbohydrate, which assist
them lots in attacking cottage cheese, as a result of many of the
lactose has been eliminated within the cheese making course of. They reside
very effectively on high-protein meals like cottage cheese producing
slime, pigments and odours. In addition they favor excessive water exercise
( excessive moisture), which makes cottage cheese just about the
preferrred meals contemplating the whole lot that has been stated.

Many Pseudomonas spp. are psychrotrophic ( cold-loving )
micro organism though they’ll grow lots quicker from 15 levels
Celsius to temperate.

Thus a temperature shock throughout transport for instance will give
them a giant enhance – to trigger much more destruction.