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Insights into Psychrotrophic Bacteria in Raw Milk: A Review
Lei Yuan1,2, Faizan A Sadiq3, Mette Burmølle2
11 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
Highlights:
Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
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