Cercetări privind unele aspecte microbiologice ale laptelui și diferitelor sortimente de produse lactate

Abstract

The scientific research reflected in this study aimed to investigate some microbiological aspects of the milk microflora and of assortments of fresh dairy products and up to one day of expiration sold in the industrial network according to the scheme of microbiological laboratory conduct. The results of the number of colonies in dairy products represented by the microbial lactic species Lactobacilus were evaluated. Lactobacillus is important species that exerts its action through the mechanism of lactic fermentation, which contributes to the production of dairy products, revealing a higher concentration of microbial colonies. The research results determined a normal bacterial microflora, resulting in lactic fermentation processes or as nutritional supplements most commonly represented by Lactobacillus, Bifidobacterium and Streptococcus strains. This researches in food microbiology are of public interest, an interest that allows us to deduce that food, milk and dairy products sold in the chain of stores are qualitative and correspond to marketing requirements. It is important for being the ideal carrier of live bacteria in the body and appreciates the correlation of the functionality and activity of the lactic microflora by maintaining the immunity of the human and animal body.