Microbiota of milk powders and the heat resistance and spoilage potential of aerobic spore-forming bacteria

Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155, Flint, Steve and He, GuoQing 2018. Microbiota of milk powders and the heat resistance and spoilage potential of aerobic spore-forming bacteria. International Dairy Journal 85 , pp. 159-168. 10.1016/j.idairyj.2018.06.003

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Abstract

Aerobic spore forming bacteria are a concern to the dairy industry because of their ability to produce heat-resistant spores and heat-stable enzymes; The presence of spores in end products results in non-compliance with spore content specifications and the enzymes may withstand all heat treatments applied during the manufacture of milk powders, causing severe quality defects in the final product leading to reduced shelf life. The factors conferring heat resistance to bacterial spores are related to the spore's macromolecular structure, also to a mobile genetic element involved in the heat resistance of spores. A greater understanding of the microbiota of milk powders, its heat resistance and spoilage potential is needed to develop better strategies to fight with these spore-forming bacteria. Therefore, the current status of the microbiota of milk powders is reviewed. Furthermore, heat resistance and spoilage potential of major milk powder contaminants and the factors affecting these properties are discussed in detail.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	Elsevier
ISSN:	0958-6946
Last Modified:	03 May 2024 01:29
URI:	https://orca.cardiff.ac.uk/id/eprint/168416

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