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Prediction of the shelf‐life of pasteurized milk at different storage temperatures
Author(s) -
Griffiths M.W.,
Phillips J.D.
Publication year - 1988
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.1365-2672.1988.tb01894.x
Subject(s) - pasteurization , shelf life , food science , incubation , agar , incubation period , chemistry , biology , bacteria , biochemistry , genetics
Initial psychrotroph counts determined by a Most Probable Number technique were correlated with shelf‐lives of pasteurized milk determined at a number of storage temperatures. The initial psychrotroph count was also correlated with a bacterial count carried out on milk agar containing crystal violet penicillin and nisin after previous incubation of the milk at 15°C for 25 h. Pre‐incubation counts carried out at a variety of temperatures and on a variety of media were examined for their relation to shelf‐life. Shelf‐lives at four pre‐set temperatures (2, 6, 10 and 14°C) could best be predicted by pre‐incubation of pasteurized milk at 15°C before inoculation on milk agar. An equation which allows prediction of shelf‐life of pasteurized milk at any storage temperature is described.