Мікробіота молока за різних умов обробки
Альтернативна назва
Microbiota of milk under different processing conditions
Ескіз недоступний
Дата
2018
Автори
Науковий керівник
Укладач
Редактор
Назва журналу
ISSN
E-ISSN
Назва тому
Видавець
Одеський національний університет імені І. І. Мечникова
Анотація
Дипломна робота «Мікробіота молока за різних умов обробки» виконана на 40 сторінках друкованого тексту, вона містить7таблиць та 2 рисунки. Наведено посилання на 45 джерел літератури (35 кирилицею та 10 латиницею)...
Diploma «Microbiota of milk under different processing conditions» made on 40 pages of printed text, it contains 7 tables and 2 figures.. List of used literature are links to 45 source (35 Cyrillic and 10 Latin). The influence of different technologies of milk processing on its microbiological parameters was studied. In non-pasteurized raw milk, the total number of microorganisms was high and amounted to 2,2x105 CFU/ml in July, 1,4x105 in May and 1,2x104 in April. The final microbiota of pasteurized milk at different periods was 4,0x105, 2,5x102 and 2,2x103 CFU/ml and was represented by spore-forming microorganisms, micrococci and lactobacilli. It was shown that the use of DIVE-milk technology reduces the number of spore-forming microorganisms in milk to single cells, and the final microbiota was tens of CFU/ml, and its amount was stable for 10 days of storage. Yeast, lactic acid bacteria, staphylococci, enterococci, bacteria of the E. coli group were absent. Thermomechanical treatment of milk leads to a deterioration of its coagulation, which does not allow to recommend this method in the production of cheese.
Diploma «Microbiota of milk under different processing conditions» made on 40 pages of printed text, it contains 7 tables and 2 figures.. List of used literature are links to 45 source (35 Cyrillic and 10 Latin). The influence of different technologies of milk processing on its microbiological parameters was studied. In non-pasteurized raw milk, the total number of microorganisms was high and amounted to 2,2x105 CFU/ml in July, 1,4x105 in May and 1,2x104 in April. The final microbiota of pasteurized milk at different periods was 4,0x105, 2,5x102 and 2,2x103 CFU/ml and was represented by spore-forming microorganisms, micrococci and lactobacilli. It was shown that the use of DIVE-milk technology reduces the number of spore-forming microorganisms in milk to single cells, and the final microbiota was tens of CFU/ml, and its amount was stable for 10 days of storage. Yeast, lactic acid bacteria, staphylococci, enterococci, bacteria of the E. coli group were absent. Thermomechanical treatment of milk leads to a deterioration of its coagulation, which does not allow to recommend this method in the production of cheese.
Опис
Ключові слова
6.040102 біологія, мікробіота молока, пастеризація, ДІВЕ-мілк-технологія, microbiota of milk, DIVE-milk technology, indicators of milk
Бібліографічний опис
Бобок, Д. О. Мікробіота молока за різних умов обробки = Microbiota of milk under different processing conditions : Дипломна робота бакалавра / Д. В. Лоза; наук. кер. Г. В. Ямборко; ОНУ ім. І.І. Мечникова, Біол. ф-т, Каф. мікробіології, вірусології та біотехнології. – Одеса, 2018. – 39 с.