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FATE OF MICROORGANISMS DURING FROZEN STOFAGE OF CUSTARD PIES
Author(s) -
KRAMER AMlHUD,
FARQUHAR JOHN
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12691.x
Subject(s) - lime , custard apple , food science , chemistry , mathematics , biology , horticulture , paleontology
Total (TPC) and coliform (COLI) counts were made on inoculated custard pies stored at −20°C for 18 months. All counts were reduced continuously. COLI reductions approximated a first order reaction with a mean half‐life of 76 days. TPC reductions were not first order. Half‐counts were reached in ca 60 days for all but the more acid lemon‐lime pies where half TPC was reached in 12 days. These results indicate the limited usefulness of using TPC as an indication of wholesomeness of frozen custard pies.