Microbiological analysis of dairy products is carried out to determine the degree and types of bacterial contamination in milk and milk products and to estimate the physical and chemical changes brought in milk products as a result of microbial growth. The information obtained by microbiological analysis can be employed for a number of purposes such as
- Market milk control and grading
- Improvement of milk production environment and practices
- Screening of milk supplies to assess their suitability for processing or manufacture of milk products
- Detection of pathogenic and spoilage microorganisms
- To ensure compliance of finished products with microbiological standards
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