LACTIC ACID BACTERIA THAT PARTICIPATE IN THE FERMENTATION OF MILK

Pod definicijom mlijeka podrazumjevamo kravlje mlijeko. Mlijeko je sirovina koju prerađujemo u mnoge mliječne prerađevine te je hrana koja je prijeko potrebna za rast i pravilno funkcioniranje ljudskih organizama.Mlijeko je povoljna podloga za rast mikroorganizama, uvijek su prisutni u mlijeku u većem ili manjem broju. Osim patogenih i štetnih mikroorganizama, i tehnološki korisni mikroorganizmi mogu izazvati poteškoće u mljekarstvu. Pored održavanja najvišeg stupnja zdravstvenih i higijenskih mjera, nije moguće proizvesti mlijeko bez mikroorganizama. Neki od razloga onečišćenja mlijeka su hrana i stelja, oprema za mužnju, čovjek, voda. Bakterije iz roda Salmonella i Campylobacter te Aeromonas uzročnici su onečišćenja mlijeka. Homofermentativne (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus ) i heterofermentativne (Leuconostoc, heterofermentativni Lactobacillusi ) bakterije mliječne kiseline se koriste za proizvodnju fermentiranih mliječnih proizvoda i neke od njih za proizvodnju sireva pa se ubrajaju u korisne bakterije. Ako želimo imati mlijeko velike kakvoće, u borbi protiv mikroorganizama trebamo ispuniti određene uvijete. Besprijekorna higijena mužnje, mlijeko što prije iznijeti iz staje, osigurati zatvoren sustav rukovanja mlijekom, mlijeko što prije preraditi u proizvod neka su od najvažnijih uvijeta u borbi protiv mikroorganizamaIn this paper, milk is defined as cow milk. Milk is a raw product which is processed into many dairy products, and is also food necessary for growth and proper function of human organism. Milk is a favourable basis for the growth of microorganisms, and they are always present in milk in bigger or smaller numbers. Beside pathogenic and harmful microorganisms, technologically useful microorganisms can also cause problems in dairy farming. Next to keeping the highest level of health and hygienic measures, it is not possible to produce milk without microorganisms. Some of the reasons for milk contamination are food and litter, milking equipment, human and water. Homofermentative (Streptococcus, Lactococcus, Pediococcus, some species of Lactobacillus) and heterofermentative ((Leuconostoc, heterofermentative Lactobacillus) bacteria of lactic acid are used for production of fermented dairy products, and some of them for the production of cheeses, so they are included in useful bacteria. If we want to have high quality milk, in the battle against microorganisms we need to meet certain requirements. Flawless hygiene while milking a cow, taking the milk out of the barn as soon as possible, secure a closed system of handling milk, process milk into a product as soon as possible; these are some of the most important conditions in the battle against microorganism