Bacillus spp. Responsible for Spoilage of Dairy Products

Key Findings & Data:Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products.

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Conclusion & Impact:Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.

🔬Design:Review & Systematic Survey

📍Scope:Comprehensive Sample

⚙️Variables:Milk · Dairy Products · Bacillus spp.

Abstract

This review’s subject is Bacillus genus involved in the spoilage of dairy foods. Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products. Spore-formers have adaptable spores, and thus they are prevalent in nature and food processing lines. Spore formation allows these bacteria to survive under heat treatments. Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.

Keywords

Milk Dairy Products Bacillus spp.Spoilage in Dairy Products

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Cite This Article

MARANGOZ, B., KAHRAMAN, S., BOSTAN, K. (2018). Bacillus spp. Responsible for Spoilage of Dairy Products. International Journal of Food Engineering Research, Cilt: 4 - Sayı: 1, 43–46. https://ajindex.com/articles/832962

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