tahıl urunlerının mıkrobiyolojık habıtatını anlatan bı slayt

Food Microbiology-I:
CONTAMINATION AND SPOILAGE OF CEREALS AND CEREAL PRODUCTS
Prof.Dr. Nihat AKIN
Selcuk University, Agricultural Faculty
Food Engineering Department
Campus/Konya
Turkey
CONTAMINATION AND SPOILAGE OF CEREALS AND CEREAL PRODUCTS
Cereal products discussed in this chapter include the grains themselves, meals, flours, alimentary pastes, and breads, cakes, and other bakery products.

Contamination
The exteriors of harvested grains retain some of the microorganisms they had while growing plus contamination from soil, insects, and other sources. Freshly harvested grains contain a few thousand to millions of bacteria per gram and from none to several hundred thousand mold spores. Bacteria are mostly in the families Pseudomonadaceae, Micrococcaceae, Lactobacillaceae, and Bacillaceae. Scouring and washing the grains remove some of the microorganisms, but most of the microorganisms are removed with the outer portions of the grain during milling. The milling processes, especially bleaching, reduce numbers of organisms, but there then is a possibility of contamination during other procedures, such as blending and conditioning.


umarım faydalı olur



Dosya türü: ppt

Şifre : www.forumfood.net