the nutritional properties of fluid milk

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Write a one to two page summary of the learning objectives listed below:

  1. the nutritional properties of fluid milk  
  2. milk biota and lactic acid bacteria (including their difference from vegetable lactics)
  3. why milk is a poor environment for Clostridium and a good environment for Bacillus
  4. how Lactic acid bacteria or Pseudomonas will contaminate and spoil milk
  5. the relation of bovine diseases to milk pathogens (foodborne illness)
  6. the relation of fecal and environmental contaminates to milk pathogens (foodborne illness)
  7. milk pasteurization
  8. the basics of lactose fermentation including yogurt and kefir
 

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