Bacillus spp. Responsible for Spoilage of Dairy Products

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International Journal of Food Engineering Research
Volume:4 Issue:1
Bacillus spp. Responsible for Spoilage of Dairy Products

Bacillus spp. Responsible for Spoilage of Dairy Products

Authors : Burcu MARANGOZ, Sibel KAHRAMAN, Kamil BOSTAN

Pages : 43-46

View : 11 | Download : 6

Publication Date : 2018-04-01

Article Type : Research Paper

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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