saved / AQBIAAAAAQAB/+4ADkFkb2JlAGTAAAAAAf/bAIQABgQEBAUEBgUFBgkGBQYJCwgGBggLDAoKCwoK saved ��+g����ZsG�і(�ө{�b}��1���cez�W�Gs/4��Ȩ�y|��=��p���.r�Qa�; y~��k�2e����p�U��Me*e��д��*S,�i�"$f��/�$��u��y���� �y~7�(ϑ�Y�1�'�e�oY��1u�ӣI�EJ՚ɦc�{ve��~�rT������du�W��j*�|�s�"���Z��ƧahD�a��Ǹg�_p'bsq����8��8�Wq�d93�4x��miI2lܳ��3[] Clove:- Essential oil, Eugenol Garlic:-Allicin Mustard oil:-Allyl isothiocyanate. saved saved This is normally referred to as High Temperature Short Time (HTST) treatment. Pzk/L7RbnUvLvnL67pGlQvO1lcgjjDGOTLHFN68WwB2DD23zIhqtPnkBOFSl+PJrOOcBYKX/AJme ktDM1t6cfLn9WeSvqU5/aXxzGGmh+VOSvVf6WZmfE4elMj/OHzHq/lv8udX1rSJRBqNp9X9CVkWQ 0+PzhJSktMTU5PRldYWVpbXF1eX1RlZmdoaWprbG1ub2R1dnd4eXp7fH1+f3OEhYaHiImKi4yNjo 2008-04-17T14:19:15+05:30 Washing and smoking the churn reduces bacterial numbers. 2008-05-16T10:40:59-07:00 / The major nutrients are not altered. 5zKrcqO0kzioIBHIPQ5eO0scTcMYEvx5MDgkdjLZ6x5e0DS/L2i2mjaVF6NhZJ6cMdanclmZj3Zm Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker. … 4 0 obj It is more effective to exclude microorganisms than to try to control microbial growth once they have entered the milk. At this temperature bacterial growth will be reduced and enzyme activity retarded. Factors affecting microbial growth in food • Intrinsic Factors • Environmental Factors • Implicit Factors • Processing Factors . ��e���jO�=��&���O�>���>�M-�!�U���(d&C�R�y5쥢i����ioU����G�C#�2ړ��}�ɯe-�O�? Lipolytic microorganisms present in the milk … converted Wash water can be a source of contamination with both coliform bacteria and bacteria associated with defects in butter. mbJ/V3UNmnLPikTVWgMzGDsVfWv/ADix/wCS1n/7ac//ACahzlu2P77/ADR+l2Wl+hKv+cnVVr7y 2008-05-16T11:31:22-07:00 xmp.iid:02801174072068118C1492399C49601E from application/postscript to application/vnd.adobe.illustrator xmp.iid:F77F117407206811BB1DBF8F242B6F84 Temperature 3. pH 4. ��e���jO�=��&���O�>���>�M-�!�U���(d&C�R�y5쥢i����ioU����G�C#�2ړ��}�ɯe-�O�? to milk, or if acid-producing bacteria are allowed to grow in milk, the pH falls. diacetylactis, Leuconostoc cremoris and L. dextranicum. 2008-06-11T22:37:35-07:00 Adobe Illustrator CS4 2008-05-16T15:47:57-07:00 The lower temperature used for batch pasteurisation means that a longer time is required to complete the process 30 minutes at 63°C, compared with 15 seconds a 72°C. / 3PhjDtc4tD+a1UfCIjco7mvs7/h5qcF5OCBtJ9W0u90rUZ9OvkWO7tnMc8aukgVh1HJCwqO47Zs9 2013-10-31T14:12:16Z XBi02GM8JNSNkcEeQ2ETQuQO17RIoR9QyMcYTEjOXqYvnQuM7FX1r/zix/5LWf8A7ac//JqHOW7Y / 2013-10-29T16:41:35+01:00 Nutrients needed by microorganisms include: Carbon carbon containing compounds are needed as an energy source (ex. Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker. / QyA4Y8+4/razph3ljH5Qfkb5Y82+RrTW7/UtUtrmaWZGitJ4o4gI5CoorwyHoN98ydd2jPFlMQIk 2008-05-16T12:23:46-07:00 Proteolysis degrades the casein to peptides which may be further degraded to amino acids which are responsible for alkaline reaction and bitter taste of milk. QrAMrX0wZTuCC0Gxy3sjlk9362Oo5x972P8Awt5Y/wCrRZf9I8X/ADTmp8afefm5NBjn5naZpth+ Adobe Illustrator CS4 1B3/AENP+Wv++NT/AOREX/VbH+R839H5/sX81B3/AENP+Wv++NT/AOREX/VbH+R839H5/sX81B3/ The factors can be generally classified as intrinsic and extrinsic factors. Adobe Illustrator CS4 qch2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KvHv8AnKf/AMlrB/204P8A It is carried out as a continuous process using a plate heat-exchanger to heat the milk and a holding section to ensure that the milk is completely pasteurised. Salt concentration of 2% adequately dispersed in butter of 16% moisture will result in a 12.5% salt solution throughout the water-in-oil emulsion. saved saved / saved Adobe Illustrator CS4 2008-05-28T16:45:26-07:00 Redox potential. / Adobe Illustrator CS6 (Macintosh) lWY24CspKK8r1rz33HTMfJrhKcZiIjw/a2RxUCCbtk/5f+UE8n+UbDy6l0bxLH1aXLJ6Zb1pnm+y Adobe Illustrator CS4 However, the growth of microorganisms … }�Kz��|�>�ɐ�ԟ�{�^M{)h��}���}��[�fC���P��L����#�j�k�KD����C�D�ޫ2_菲�G�d?�'��W�^�Z'��`~�j&��Y��*� D}�2?�!��?��ڼ��R�?�����Q4��̇�W�#졑���I�G���ײ�������ډ��Vd> Washing butter does little to reduce microbiological counts. 2008-05-16T15:52:22-07:00 xmp.iid:01E540664A3DDD11BD33D3EB8D3A1068 It is more effective to exclude microorganisms than to try to control microbial growth … Molds can grow over wide range of pH from highly acidic to slightly alkalines, but optimum pH of growth is acidic. C1KepTrmNqc/i5DOqtljhwimOfmh+Ttl51u7PV7TUJNG8w6eAttqEILVVGLoGCtGwKOaq6tUV77Z saved 2013-10-29T16:40:16+01:00 xmp.iid:0B9FED35200A11689FE8CB9EA85C5459 This article throws light upon the four important physical factors that affect the growth of micro-organisms. xmp.iid:F77F11740720681197C1BF14D1759E83 ap5w/LeLzJ5t8t+Ynv2tn8vS+stsIw4m/eI9C3JeP2PA4MGq8OEoVfEs8dkHuSz80fybtfOl/Zaz xmp.iid:07C3BD25102DDD1181B594070CEB88D9 The composition of human breast milk is dynamic and variable, unlike infant formulas, which are standardized within a narrow range of composition. It can be made directly from milk or by separation of milk and subsequent churning of the cream. Cows under antibiotic treatment for mastitis infections may have antibiotic residues in their milk, therefore, milk from treated cows is either discarded or collected into a separate tank. Some of these changes, like those taking place during fermentation, are desirable, while others, like those resulting in food spoilage and food poisoning, are undesirable. saved Gaseous Requirements 3. Table 3-5 lists the approximate pH ranges for growth in laboratory media for selected organisms relevant to food. Adobe Illustrator CS4 In batch pasteurisation, fixed quantities of milk are heated to 63°C and held at this temperature for 30 minutes. Adobe Illustrator CS4 As the pH falls the charge As the pH falls the charge on casein falls and it precipitates. Thus, milk will keep longer if cooled. xmp.iid:F87F11740720681197C1BF14D1759E83 2013-10-31T15:11:51+01:00 /NgdPf1G2Rat+S1lqXkLRfKratcW82hMJbPU4EVW9QBhyZKn+fs4PvlENeY5ZToerozOG4gXyY9N Milking equipment should be washed thoroughly before and after use rinsing is not enough. The factors are: 1. Adobe Illustrator CS4 Written on: July 14, 2020. Water activity / moisture content . Rapid tests are available for estimating the bacterial quality of milk. The following points highlight the six main physical factors affecting the growth of microorganisms. b8����rY�8���G["r9���\�w߳��cD�ڶ֜�R*Ga,��Uz����i��j�k�KD����D���ioU����MG졑���I�G���ײ�������ډ��Vd> In addition to bacteria present in the milk other sources of bacteria in butter are: a) equipment, b) wash water, c) air contamination, d) packing materials, and e) personnel. / xmp.iid:6E3AC4F3B620681195FEEB4062FDEC58 Factors Affecting Resistance to Heat and Recovery of Heat-Injured Bacteria 1 ROGER DABBAH and W. A. MOATS Market Quality Research Division, USDA, Beltsville, Maryland 20705 and J. F. MATTICK University of Maryland, Department of Dairy Science, College Park 20740 Abstract An unidentified Pseudomonas sp. Similar care is required with scotch hands and butterworking equipment. / All butter contains some micro-organisms. Temperature 2. The acidity of the milk also inhibits the growth of pathogens. •A wide variety of media are available for the growth of microorganisms in the laboratory. Factors that Influence Microbial Growth ability to participate in chemical/biochemical reactions, and its availability to facilitate growth of microorganisms. In general, yeast and molds are more acid tolerant than bacteria. It does not, however, retard the growth of molds. 5o/mrZ+QItNe50+XUDqTypGsLqhUxBD3BrX1Mx9HoznujVM8uUQYZ/0Mx/35uqf5/wCwzL/kn+nF Factors Affecting Microbial Growth Food. zV9s5NVDTTOliJ56qIPedr7tue+2zbgEDMcf0oHVYLK31O6t7GY3NpDK8cFwQB6iKaB6AmnKlczN / 2013-10-31T15:11:51+01:00 It may be desirable not to wash butter, since washing reduces yield. As with other factors, pH usually interacts with other parameters in the food to inhibit growth. rupJKt8Oc/otRqtRmz4dThEdONom74xyIoxG2xJutiABKPqcnJGEYxlGXqY5dXd1dzGe6leedgqt NTqYYMcskzUIizsTt8LLKEDI0OadN5ROn+cl8u69dJYqs/pXF4jJIiLUgSN8a8VIFfi3A3p2zVR7 Adobe Illustrator CS4 %���� They are produced by the action of fermentative bacteria on lactose and are more readily digested than fresh milk. UtHhMxZi8CRygvElQzRTkqKyY3PCNUQnk6OzNhdUZHTD0uIIJoMJChgZhJRFRqS0VtNVKBry4/PE converted Yeast, mould and coliform estimations are useful for evaluating sanitary practices. converted Yvlr8otM1m6Menea3vFttQVY45EArMNlPqp8Sxq1R9GQ0umxZM5iN4Vt9ick5RhfVK0i/wCclvNO Aust. Diseases can be transmitted either through raw milk, cow and others. / 2EvEiLu2V+dfzoGkflZpnnDTrRTe616cdnazkskcjqzSF+JUuqemw2pXbMbT6DjznGTtFnkzVDi7 Adobe Illustrator CS4 Xl1FFlqUChSWCBCzJWvbbi4p45j4teYZJT4QRPmGyWK4gXyY7N+RHnbVIP0b5h/MO+v9E5L6tqI3 Butter is made as a means of extracting and preserving milk fat. When butter is made on a larger processing scale, bacterial contamination can come from holding-tank surfaces, the churn and butter-handling equipment. The level of lactoferrin is higher in the preterm than in full-term Lactoferrin is a protein with bacteria-killing propertie… Ross, G. D. 1981. !X189wx����"7��#2AQWv�346b����%BCqtu����$)RTa�dr��� riLI6D/F8vu/QVzfXFC3rrH/AM5X2PM8fUsSErtU/U5On3ZKP+In3/pQf74e5l3/ADkTNEn5Q64j This also kills many non-pathogenic organisms and thereby extends the storage stability of the milk. Some of the important factors affecting bacterial growth are: Nutrition concentration; Temperature; Gaseous concentration; pH; Ions and salt concentration ; Available water; 1. UXjxDP04eOazWarxp8VVs5GPHwCkB+a35Ux+f49LVtUfS30t5ZEeOISljKE/y4+PH08notb4F7Xa There are several other biological factors and conditions that have been discussed in the extrinsic and intrinsic factors affecting the growth of microorganisms in a specific food. FACTORS AFFECTING GROWTH OF MICROORGANISMS BY: ARUSHI CHHABRA In most cases, micro-organism utilizes food supply as a source of nutrient for their growth. xmp.iid:FC7F117407206811BDDDFD38D0CF24DD �j�ZC�χ���~�uƃ��ĝ_���[!1�Ƶ�cGPdek��#�]ɳ%�۽}n}�����i_��.݋��d���٤�/v�zw����@ O�[�V�/����Pn�~�����>r�j���/ooɡ,1R 8 &���2K���>�(_^�~�uw�����=��K� |�H�d^ mo�G���Yr�Ui|���V�ؘ�1�k���¾�j-����sioDrN3u_DĹK~2��ڭ$M�!���������!���. Microbial growth can be controlled by cooling the milk. 1. The acid pH of serum in butter made from ripened cream or sour milk may control the growth of acid-sensitive organisms. Adobe Illustrator CS4 146Adg49t8yseo0+eQjKFSl+PJrMJwFg29O8j66fzH/K9LnUUNpJq9tc2N99WPEqTzt3eEuGpUfE JPEG xmp.iid:6B6AE2A5723EDD11A6F1BABF7C5A7A51 /vv80fpdlpfoew5qnIdirsVdirsVdirsVdirsVdirsVdirsVdirsVdirsVdirsVdirsVdirx7/nK Adobe Illustrator CS4 Examples: Tuberculosis is caused by Mycobacterium tuberculosis in both cow and man. proof:pdf / xmp.did:02801174072068118C1492399C49601E LIxZiEUKtSd9lAGbzFhhjjwwAjHuG3Pc/a48pEmy61urm0nWe2leCdK8JY2KsKgg0I3Gxxy4oZI8 xmp.iid:B333668C16206811BDDDFD38D0CF24DD mRa1Z39loNu0CyWmm/As0w41DsTFKA0nUBmUewy29HjPCQZef4LH97LfklvlX8z/AM7fPunLo3l2 Print JYnxOazLllORlLmXIjEAUETqNlHfafdWUjFY7qJ4XZeoEilSRXvvkYyog9ySk3kPyXY+TfLcGg2U from application/pdf to Getty Images . +Wv++NT/AOREX/VbH+R839H5/sX81Bn/AJF89aL510VtY0dZktUme3IuEVH5oqsdlZxSjjvmDqNP The low pH retards growth of lipolytic and proteolytic bacteria and therefore protects the fat and protein in the milk. / WPmkWNpDaiTT5jIII0j5UQ0rxArSuZGkmZZoWb3YZB6T7kB/zjz/AOSf0D/o7/6jZ8n2p/jEvh9w xmp.iid:B233668C16206811BDDDFD38D0CF24DD FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYq7FXYqx3z1560XyVoq Antibiotics are used to treat mastitis infections. / Pasteurisation is the process used to destroy bacteria in milk. Once microorganisms get into the milk their numbers increase rapidly. saved qbnJ2en5KjpKWmp6ipqqusra6voRAAICAQIDBQUEBQYECAMDbQEAAhEDBCESMUEFURNhIgZxgZEy Microbial growth in food is dependent on Intrinsic Factors: physical and chemical properties of the food Extrinsic Factors: Storage conditions Implicit Factors: Physiological properties of microorganisms Process Factors: heating, cutting,.. 3. xmp.iid:02801174072068118C1492399C49601E Adobe Illustrator CS4 xmp.iid:F97F11740720681197C1BF14D1759E83 xmp.iid:FE7F117407206811BDDDFD38D0CF24DD ZanLovmDT1CQX0SluSoxdAQrRsrI5JV1aor32pZo9ecIMSOKJ6McuHi3uixaX/nGy61axnPmjzff / MuLjYh/0Lv5i/wDLh6r90v8A2UZl/wAqQ/1OP4+DX4B/nFkmhflBfaf5V8w6Bf8Ama71Ya9CIVub Adobe Illustrator CS4 cp//ACWsH/bTg/5NTZtex/77/NP6HH1X0PkrOpda7FWS+YYPJCeX9Jk0WWd9YZSNUilYFYyfjWn7 Microbiological analysis of butter usually includes some of the following tests: total bacterial count, yeasts and moulds, coliform estimation and estimation of lipolytic bacteria. Different microorganisms (microbes) need different factors in order to grow and survive. Milk is an ideal medium for the growth and multiplication of diverse microorganisms resulting in its early deterioration. The product is virtually sterile. Hq8epxRy4zcJiwaIsfGmmcDE0eaEzJYuxV9a/wDOLH/ktZ/+2nP/AMmoc5btj++/zR+l2Wl+h7Dm The product has a longer shelf life than pasteurised milk. Because this book does not assume a back- ground in biochemistry, the biochemistry associated with foodborne mi-crobes is introduced. This process is known as standardisation. Adobe Illustrator CS4 / The somatic cell count can be determined by direct microscopic examination or by electronic instruments designed to count somatic cells. Contamination from the air can introduce spoilage organisms: mould spores, bacteria and yeasts can fall on the butter if it is left exposed to the air. Adobe Illustrator CS4 Factor affecting bacterial growth. This inhibits clustering of the fat globules and consequently reduces the extent of creaming. Suitable arrangements for disinfecting hands should be provided, and clean working garments should not have contact with other clothes. saved uuid:5D20892493BFDB11914A8590D31508C8 There is some loss of vitamin C and B group vitamins, but this is insignificant. 2008-05-16T10:35:43-07:00 Factors Affecting. JkyTxRlkjwzlEEx7ienwYZABIgckLmQxfWv/ADix/wCS1n/7ac//ACahzlu2P77/ADR+l2Wl+hk/ from application/vnd.adobe.illustrator to Mos are significantly affected by pH of medium in which they grow. A high standard of personal hygiene is required from people engaged in buttermaking. +RHnrUbc6Zrf5iX17ohoJbb035yoCDxcvM47ftcsvHaOKJ4o4wJfjyYeBI7GWzJ/NH5M6Jq3kCx8 converted Adobe Illustrator CS4 Vv8A8mlzR5vrPvLmDk8d/wCcZP8AjoeeP+Y+L/iU+bbtflj936nH0/OXvRP5yAf8rg/LQ03N2AT8 The use of multiple environmental factors (i.e., pH, salt concentration, tem- ... as in the case of cheddaring cheese made from unpasteurized milk. Adobe Illustrator CS4 Food. / When microorganisms grow in food they cause varying degrees of change in the food's characteristics as a result of metabolic activity. 0kt/Ln/OSdzp8Osw+bbEXVxGk401oovTVXUN6fIQMnIA08P8rvlxy6MHh4DXf+Cx4ctXaL/MPz1+ xmp.iid:F97F117407206811BDDDFD38D0CF24DD Y0MoZYRycpFl4oMSR0YN5T/ML8/vOXl60/QGn28fp+ot35hu1jRZn9R+PpIQqURKIeKNuNyOmZuf S6XFM8RP9UNUMmSQ2HxZnqFn+flx5V0C2sL6ys/MbNdHXr6VYGiVRL/owUCOVd4+vGP55iRlpROR converted saved In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. 2. EZvQQRYcZyqzsEQFmYgKoFSSegAxJAFlWS+WIPJL6PrDa9JPHqaxU0tI2oruP3h/3W/A/uuFWqPj GOUoDikASB3nu+LKABIB5Jl5wtvLltr9xH5cuWu9Ibi9vM4KkBwGKUb4vgrx+LfbMHsXLqsmmidX xmp.did:6E3AC4F3B620681195FEEB4062FDEC58 Milk has several nonimmunological proteins which inhibit the growth and metabolism of many microorganisms including the following most common: lactoperoxidase; lactoferrin; lysozyme; xanthine However, it retains more of the properties of fresh milk than conventionally sterilised milk. 2008-05-15T22:53:33-07:00 (v) Lipolytic Microorganisms: Some of the microorganisms produce enzyme (lipases) which split milk fat to glycerol and fatty acids. Moulds grow rapidly on butter exposed to air. pDX/AKrY/wAuH+b9v7F/Jjvd/wBCi2P/AFM8v/SGv/VbH+XD/N+39i/kx3u/6FFsf+pnl/6Q1/6r Growth of bacteria is affected by many factors such as nutrition concentration and other environmental factors. The pH can interact with factors such as a w, salt, temperature, redox potential, and preservatives to inhibit growth of pathogens and other However, if care is taken in cleaning a wooden churn this source of contamination can be controlled. J Am Vet Med Assoc. Adobe Illustrator CS4 8tzbwPI6yzceZMrlzXiFHfLdTqDlnxFhCAiKDIcoZuxV2KuxV2KuxV2KuxV2KuxV2KuxV2KuxV2K cKgUoFFNyO22ZWHQxyaiUOUIsJ5jGAPUoVfLH/OS31RNUj82WL3siCRtMaKIIKgH0w3oGPl2qP8A Factor # 1. saved Atab0rTMKcuIk97aGI/lr+WMPki41uaPUGvv0zOs7BohF6fAueIoz8v7z2zK1erOYR2rhDXjx8N+ glucose) for building blocks. saved / xmp.iid:6E3AC4F3B620681195FEEB4062FDEC58 Personnel pass organisms to butter via the hands, mouth, nasal passage and clothing. These factors are physical or chemical properties that define the environment of the microbe. kaPXHCDEjigejDLhEt+RYzcf8466lrNo6+bPOmoaxcqhFlzDGGCRti/CSV+e3gV98yB2oIH93AR7 pz/8moc5btj++/zR+l2Wl+hJv+cpbiO2m8mXMtfSgu55HpueKGBjT7su7HF8Y8v1sdSar3sh/wCh xmp.iid:D27F11740720681191099C3B601C4548 There were several factors that affect the rate of bacterial growth. However, milk is unique with respect to its sugar. In this system, milk is heated under pressure to about 140°C for 4 seconds. The organism not only deteriorates the food but may also pose risks of disease to the human being on consumption of such contaminated food. �� ii�^i�{�!l��0���[d�ҫ%UdGJ�8H�}r:�/�dj%z���> 2008-06-19T20:30:34-07:00 Adobe Illustrator CS4 / Miscellaneous Physical Requirements. Hx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8f/8AAEQgATAEAAwER / xmp.iid:6D3AC4F3B620681195FEEB4062FDEC58 Genigeorgis CA. saved Natural souring of milk may be advantageous: for example, in smallholder butter-making, the acid developed assists in the extraction of fat during churning. They should be taught about the dangers of food poisoning bacteria and the consequences of cross contamination of eg. Pasteurisation is used to reduce the microbial counts in milk for cheesemaking, and cream is pasteurised prior to tempering for buttermaking in some factories. Factors that affect water activity requirements of microorganisms include the following- kind of solute added, nutritive value of culture medium, temperature, oxygen supply, pH, … The coliform count is the number of colonies in a sample that grow and form distinctive countable colonies on Violet Red Bile Agar after being held at 32°C for 24 hours. Print xmp.iid:F97F1174072068118D4ED246B3ADB1C6 Milk containing antibiotic residues is not used for human consumption. 2008-05-16T11:26:55-07:00 Microbial Growth FATTOM Food Acid Temperature Time Oxygen Moisture Factors Affecting Microbial Growth. 2008-05-16T11:29:20-07:00 nfyv/wB+Xv8A0j/83ZR/JGby+bL8zBHTfnFo+v8AkPzRrPlOWVLvRLUyCS4hC8ZGRmQhW5BvsHrl Microorganisms that survive pasteurisation are putrefactive. Nitrogen needed for amino acids and nucleotides; some can synthesize … AAIRAQMRAf/EAaIAAAAHAQEBAQEAAAAAAAAAAAQFAwIGAQAHCAkKCwEAAgIDAQEBAQEAAAAAAAAA Bacteria by virtue of mechanical strength of their cell wall are able to … %PDF-1.4 Z8fQfmtNA5LhxRjuCfLkbPTbYnr1bvA4cnBI06bynHe+cW8v+XbpdRjkl4WtyxSNXVtwVq55UU12 converted Tests are available to know the milk microbiological quality. ���� JFIF � � �� ,Photoshop 3.0 8BIM� � � ���http://ns.adobe.com/xap/1.0/ 2008-05-15T16:23:06-07:00 saved But traditional equipment is often porous and is therefore a reservoir for many organisms. converted saved Yaf6AxT83vMvm3VfzI0b8udD1RtDttQiWW7vojxlYv6hI5BkaipFsqsORND2zK0OLHHDLNIcRHRj saved 256 Milk is normally pasteurised prior to sale as liquid milk. In smallholder buttermaking, bacterial contamination can come from unclean surfaces, the butter maker and wash water. Adobe Illustrator CS4 pH and buffering capacity . f/yWsH/bTg/5NTZtex/77/NP6HH1X0PkrOpdaiNOhtZ7+3gupTBbSyKk04oeCsaF9yB8PXrlGpnO xmp.iid:F87F1174072068119098B097FDA39BEF 2008-05-16T11:29:01-07:00 Bacterial types commonly associated with milk are given in Table 3. 1CHWLDXKLb3ESqeLSEpGyOI4XqJFAdWFKGoyGTBgy4TkxjhMWUZzjMCW9skn8+eZk/P+38nrcqNB <>stream from application/vnd.adobe.illustrator to application/vnd.adobe.illustrator AENP+Wv++NT/AOREX/VbH+R839H5/sX81B3/AENP+Wv++NT/AOREX/VbH+R839H5/sX81B3/AENP Intrinsic Factors • Nutrients • pH and buffering capacity • Redox potential • Water activity • Antimicrobial constituents • Antimicrobial structures . 76 �[�=���Th�Zo���oɩ�>uE� W9�N��Z�W~˺�+�v�l&T������:�g׷��ُ�_\��UY���dt��[��&���1���~���K�g%��:%�� ���.�|)�?xa�w �I_���};���We��^���*7�h�U��.��=�3�r6�g��;-��e#n{MG�qֺ֜%Y;Wduw1�Ewo���Z��V*���gxk�p����������AS"��+���)�� �nk�g���;=�5IR}%L�#�-���W�~�鹅ךG����}%���M�}z�cnGf�&�L� 12Ut1x. 1OT0ZXWFlaW1xdXl9WZ2hpamtsbW5vY3R1dnd4eXp7fH1+f3OEhYaHiImKi4yNjo+Ck5SVlpeYmZ Milk fat to glycerol and fatty acids have a sharp flavour which causes rancid... 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