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Accelerated detection of post‐heat‐treatment contamination in pasteurized double cream
Author(s) -
PHILLIPS J. D.,
GRIFFITHS M. W.,
MUIR D. D.
Publication year - 1983
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.1471-0307.1983.tb02534.x
Subject(s) - pasteurization , contamination , food science , incubation , agar , psychrotrophic bacteria , bacteria , chemistry , microbiology and biotechnology , biology , shelf life , biochemistry , ecology , genetics
A technique is described which enables a semi‐quantitative estimation of the extent of post‐heat‐treatment contamination of pasteurized double cream within 2 days. The method involves preincubation of the cream sample at 21° C for 25 h, after which Gram‐negative psychrotrophic bacteria are selectively counted (21° C/25 h incubation) on agar containing growth inhibitors for Gram‐positive organisms.