Sources of psychrotrophic contamination and proteolysis indices in raw milk
Storage of raw milk under refrigeration makes it possible to reduce operating costs for production and prevents losses of this raw material by the acidifying activity of mesophilic bacteria. Meantime, storage for prolonged periods may result in decreased quality of dairy products, due to the growth and enzymatic activity of psychrotrophic bacteria. Thus, in this study, we evaluated the presence of psychrotrophic microorganisms, Pseudomonas spp.