[The appearance of the thermophilic actinomycetes in dairy products].
Research covered testing of 30 samples of the following milk products: cream, sweet cream, fat cottage cheese, semi-fat cottage cheese, low-fat cottage cheese, homogenized cheese and butter. The presence of thermophilic ray fungi was confirmed in all examinated samples of tested products. In particular milk derivates the following levels of contaminations were found: cottage cheese--27.3-33.5 CFU/g, homogenized cheese--21.7 CFU/g, cream--19.3 CFU/g, sweet cream--14.6 CFU/g and butter--11.0 CFU/g. Taxonomic examinations of isolated streptomycetes allow to classify them to the following species: Thermoactinomyces vulgaris, Tsiklinsky 1899, Thermoactinomyces vulgaris, Tsiklinksy 1899--"szczepy olbrzymy", Micromonospora sp.
Falkowski
Joachim
J
Katedra Technologii Rolnej i Przechowalnictwa Akademia Rolnicza 71-434 Szczecin, ul. Słowackiego 17.
Janda
Katarzyna
K
D039903:Actinobacteria / Q000302:isolation & purification*; D003611:Dairy Products / Q000382:microbiology*; D005516:Food Microbiology; D006801:Humans; D018673:Nutrition Policy / Q000331:legislation & jurisprudence; D011044:Poland