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THE MICROBIOLOGICAL EXAMINATION OF BUTTER
Author(s) -
DRUCE R. G.,
THOMAS S. B.
Publication year - 1959
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1959.tb04609.x
Subject(s) - psychrophile , food science , hygiene , biology , bacteria , medicine , genetics , pathology
SUMMARY: Butter made on farms and at creameries was examined microbiologically within 24 hr of production. The overall care exercised in the manufacture of the butter was reflected in the results obtained with the various tests used. Colony counts of psychrophiles, coli‐aerogenes organisms, and yeasts and moulds were the most useful and economical tests for providing information on the standard of hygiene during manufacture, and they gave some indication of the potential keeping quality of the butter. The following satisfactory levels are recommended for creamery butter: psychrophiles <10 3 /g, coli‐aerogenes organisms <10/g and yeasts and moulds <50/g.