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SUBJECT: BITTY CREAM AND RELATED PROBLEMS:PROBLEMS ASSOCIATED WITH BACTERIAL SPORES IN HEAT‐TREATED MILK AND DAIRY PRODUCTS
Author(s) -
COX W. A.
Publication year - 1975
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1975.tb00682.x
Subject(s) - pasteurization , food spoilage , food science , shelf life , raw milk , refrigeration , whole milk , chemistry , biology , bacteria , engineering , mechanical engineering , genetics
Spore spoilage in pasteurized milk and UHT and sterilized milk is reviewed with particular reference to cream. The problem of the incidence of bitty cream and the effectiveness of refrigeration in checking this is discussed. Results of studies on the bacterial quality of bulk raw milk and tanker reload milk using the thermoduric count are given in detail. Current methods for pasteurizing cream are described and studies on the effect of storage temperature on the shelf life of pasteurized cream are referred to in detail with particular reference to the lag in bacterial multiplication and the use of the Methylene Blue Test.