CHARACTERISTICS OF RESIDUAL MICROFLORA IN MILK-AND-VEGETABLE CANNED FOOD

Abstract

The present work aims at studying the properties of residual microflora in samples of milk and milk-and-vegetable canned food. As the result, some strains of microorganisms were identified, their morphological and biochemical properties were studied, the possibility of microbiological spoilage to the product during their reproduction was researched.

Keywords

• residual microflora
• dormant cells
• viable but non-culturable cells
• milk-and-vegetable canned food