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An investigation of the bacteriological quality of bakery cream
Author(s) -
TAYLOR MARGARET M.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00071.x
Subject(s) - food science , mesophile , agar , biology , veterinary medicine , medicine , bacteria , genetics
Summary Samples of the cream that was supplied to four Ayrshire bakeries, the whipped cream from the mixing bowl and from the savoy bag were examined for bacteriological content. Poor bacteriological quality of the cream supplied to the bakery was the main cause of high mesophilic and psychrotrophic colony counts in the final product. Contamination was shown to occur, in some cases, in the mixing bowl and the savoy bag. Of the tests examined in this work, the proteolytic count of the water agar test was found to be the most useful indicator of bacteriological quality at different stages of production. A bacteriological standard is proposed for cream and whipped cream.