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The effect of a modified Tyndallization process upon the sporeforming bacteria of milk and cream
Author(s) -
BROWN J. V.,
WILES R.,
PRENTICE G. A.
Publication year - 1979
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.1471-0307.1979.tb01907.x
Subject(s) - flora (microbiology) , food science , biology , bacteria , dairy industry , genetics
An investigation into a modified Tyndallization process for the reduction of heat resistant sporeforming organisms in milk and cream was carried out. This involved two heat treatments separated by a period of anaerobic incubation. Laboratory experiments were performed on both mixed and pure populations of sporeforming bacteria, and a plant experiment on the natural sporeforming flora of 18 per cent cream. No evidence of any worthwhile reduction of these organisms was found.