CHARACTERISTICS OF RESIDUAL MICROFLORA IN MILK-AND-VEGETABLE CANNED FOOD
Abstract
The present work aims at studying the properties of residual microflora in samples of milk and milk-and-vegetable canned food. As the result, some strains of microorganisms were identified, their morphological and biochemical properties were studied, the possibility of microbiological spoilage to the product during their reproduction was researched.
About the Authors
A. I. Grinevich
Moscow State University of Food Production
Russian Federation
Russian Federation
Alexandra I. Grinevich – post-graduate student at the Department of Technology of Meat and Milk Products
V. I. Ganina
Moscow State University of Food Production
Russian Federation
Vera I. Ganina – research advisor, Doctor of Technical Sciences, Professor at the Department of Technology of Meat and Milk Products
Russian Federation
Vera I. Ganina – research advisor, Doctor of Technical Sciences, Professor at the Department of Technology of Meat and Milk Products
S. V. Karpychev
Moscow State University of Food Production
Russian Federation
Sergey V. Karpychev – Candidate of Technical Sciences, Assistant Professor at the Department of Technology of Meat and Milk Products
Russian Federation
Sergey V. Karpychev – Candidate of Technical Sciences, Assistant Professor at the Department of Technology of Meat and Milk Products
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Review
For citations:
Grinevich A.I., Ganina V.I., Karpychev S.V. CHARACTERISTICS OF RESIDUAL MICROFLORA IN MILK-AND-VEGETABLE CANNED FOOD. SibScript. 2014;(2-1):7-10. (In Russ.)
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