2026-04-14T04:18:12Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.14342/37062025-05-15T19:18:06Zcom_2072_482405com_2072_183628col_2072_482409

00925njm 22002777a 4500 dc Reichler, Samuel author Martin, Nicole H. author Wiedmann, Martin author Orta-Ramirez, Alicia author 2022-12 Microscopic techniques can provide rapid information for diagnosing microbial milk quality issues, but the butterfat and protein in milk can prevent microscopic visualization of bacteria. We describe a method to separate the bacterial cells in a milk sample from the protein and butterfat, allowing for better microscopic visualization. We adapted this method for use in chocolate milk and plant-based beverages as well. Use of this culture-independent method can reduce the amount of time needed to characterize the cause of bacterial spoilage, allowing for dairy stakeholders to respond more quickly to spoilage incidents. http://hdl.handle.net/20.500.14342/3706 https://doi.org/10.3168/jdsc.2022-0320 Llet -- Microbiologia Bacteris Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy