Alkaline phosphatase activity and microbiological quality of heat-treated goat milk and cheeses
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- 作者：Maciej Sosnowski ; Jolanta G. Rola ; jolarola@piwet.pulawy.pl" class="auth_mail" title="E-mail the corresponding author ; Jacek Osek
- 关键词：Goat milk ; Goat cheese ; Pasteurization ; Alkaline phosphatase activity ; Microbial quality
- 刊名：Small Ruminant Research
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：136
- 期：Complete
- 页码：132-136
- 全文大小：554 K
文摘
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Products of goat milk origin (pasteurized, UHT milk and cheeses) were examined for alkaline phosphatase activity and microbiological quality.
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Most of the samples had an alkaline phosphatase activity below 350 mU/L (milk) and 10 mU/g (cheese).
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Several products were contaminated with Enterobacteriaceae and Escherichia coli whereas Listeria monocytogenes, Salmonella spp., Staphylococcus aureus were not present.
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The results indicate that products from heated goat milk were safe for consumers.