the nutritional properties of fluid milk
Write a one to two page summary of the learning objectives listed below:
- the nutritional properties of fluid milk
- milk biota and lactic acid bacteria (including their difference from vegetable lactics)
- why milk is a poor environment for Clostridium and a good environment for Bacillus
- how Lactic acid bacteria or Pseudomonas will contaminate and spoil milk
- the relation of bovine diseases to milk pathogens (foodborne illness)
- the relation of fecal and environmental contaminates to milk pathogens (foodborne illness)
- milk pasteurization
- the basics of lactose fermentation including yogurt and kefir