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Desafío: Alteraciones Microbianas en Lácteos

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Desafío: Alteraciones Microbianas en Lácteos

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Descubre verdades y mentiras sobre la leche.

Created by

Valeria Becerril
Valeria Becerril
Mexico

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Desafío: Alteraciones Microbianas en Lácteos
 

Desafío: Alteraciones Microbianas en LácteosOnline version

Descubre verdades y mentiras sobre la leche.

by Valeria Becerril
1

Una leche intacta nunca puede desarrollar sabor ácido.

2

La pasteurización reduce la carga microbiana pero no elimina todas las bacterias patógenas.

3

El crecimiento de Pseudomonas en leche refrigerada puede generar deterioro de sabor y olor.

4

Temperaturas entre 20 y 30 °C favorecen el crecimiento de bacterias lácticas y mohos.

5

La fermentación láctica en leche es causada principalmente por bacterias del género Lactobacillus.

6

La pasteurización a 72 °C durante 15 segundos elimina todos los microorganismos sin excepción.

7

La leche solo se altera si hay oxígeno presente.

8

La presencia de Lactobacillus siempre provoca un sabor dulce en la leche.

9

Las bacterias lácticas siempre inhiben completamente el crecimiento de cualquier otro microbio.

10

El almacenamiento en frío retarda la proliferación microbiana en leche y derivados.

 
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