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THE EFFECT OF FREEZING AND STORAGE ON THE BACTERIAL FLORA OF PASTEURIZED MILK
Author(s) -
MURRAY J. G.,
COEY W. E.
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.tb04616.x
Subject(s) - pasteurization , food science , flora (microbiology) , population , congelation , chemistry , biology , bacteria , medicine , physics , genetics , environmental health , thermodynamics
SUMMARY: Experiments were designed to determine the effect of freezing and storage on the bacterial population of pasteurized milk. Samples taken on separate occasions sometimes reacted differently to freezing treatment. Significant changes in bacterial numbers occurred after the frozen milk had been stored for 4–5 months at −12°, and this coincided with definite physical changes in the milk. Known numbers of coliaerogenes organisms were added to the pasteurized product in order to study their behaviour when frozen and stored at low temperatures. The counts were significantly lower after storage for 4 months.