aneopsf的部落格

Psychrotrophic germs seem to be to be decent the with-it annoyance in
the on the side of the dairy farm industry. Scary bit is that we are helping
them on.

"How?" do you ask?

Because of system factors the pre-processing event of raw milk
has been drawn-out to an intermediate of 4 years. This allows ample
time for psychrotrophic, chemical action microbes to grow, and form
heat secure enzymes. Although the psychrotrophic microorganism are
easily killed off by standard pasteurisation temperatures, the
formed enzymes can last UHT processes.

This causes quintuple worries and we here at Elsenburg Dairy Lab
have especially seen those technical hitches on products like-minded cottage
cheese and UHT milk, more than so concluded the departed few age. This is a
group of bacteria that truly loves the rimed chain, as it
helps them outwit, outlive and outgo their match.
Nowadays psychoactive bacteria preponderating in raw milk in the
cold chain, particularly Pseudomonas spp.

So noticeably so that once the same milk is plated out and incubated
at 7° C and at 30° C(as in Total Plate Count), the psychotropic
growth will overtake the mesophilic growth, causing
psychrotrophic counts to be high than full serving dish counts.

I don't ponder the methods of investigation are of more necessity in
this article, because nearby are many, locomote from
microbial(determining the germs) and organic chemistry(determining
the formed accelerator). Qualitative tests are of no use as we want
to be able to itemize the psychrotrophic germs.

The most important kindness I have is to bring to the fore perception of a express growing
problem, that will lone change state more so in the proposed.

Possible solutions are the following:

1) Ask your lab to do a time unit psychrotrophic count on all
farmers. This will determine your swollen hazard potable hand.

2) Thermising the milk to 68° C since chilling on the cattle farm. This
would have to be through near a flat solid warmness exchanger, but would be
economical at this stage, because the drinkable is earlier at body
temperature(37° C) and the burnt drinkable can run in opposition the
incoming potable to boil it and to be cooled downbound itself. An ice
bank would also be needful to ending the cooling system. The
thermising modus operandi would patently heighten the overall quality
of the beverage as well, in need influencing heat firmness to a
large point.

3) Very nippy chilling on the tend to 2° C, instead of the usual
4° C and keeping it in attendance until processing.

4) Using a pre-cooler at the plant to cool the milk down
quickly from the 5-7 °C that it arrives at, to 2 °C.