Бобок, Дарія Олександрівна2019-02-042019-02-042018Бобок, 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.https://dspace.onu.edu.ua/handle/123456789/21339Дипломна 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.uk6.040102 біологіямікробіота молокапастеризаціяДІВЕ-мілк-технологіяmicrobiota of milkDIVE-milk technologyindicators of milkDiplomas