Premium
SURVIVAL AND GROWTH OF SELECTED MICROORGANISMS IN KHOA DURING PREPARATION AND STORAGE
Author(s) -
SOHAL SAM,
BLANK GREG,
LEWIS MIKE
Publication year - 1993
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1993.tb00106.x
Subject(s) - food science , preservative , staphylococcus aureus , potassium sorbate , escherichia coli , ascorbic acid , chemistry , yeast , biology , bacteria , biochemistry , genetics , sugar , gene
The survival of Escherichia coli and Staphylococcus aureus during the production of khoa, a heat concentrated Indian milk‐based product, was investigated. Heat processing of milk containing from 3.6 to 6.5% fat at either 63 or 73C eliminated all E. coli. Under similar processing conditions , S. aureus was recovered, but only when heated in milk at 63C containing 6.5% fat. Potassium sorbate (3000 ppm) appeared more effective in inhibiting the growth of selected yeast and molds in khoa at 7C, compared to ascorbic acid (3000 ppm). Reducing the water activity (a w ) of khoa from 0.97 to 0.93 did not appear to enhance the preservative effect. The reduction of E. coli or S. aureus in khoa during prolonged storage at 6–7C, was less than one log cycle, regardless of a w or preservative type. Survival of S. aureus in khoa appeared to be enhanced with a decrease in a w . The potential for pathogens to survive in khoa during processing should be taken into consideration when formulating heating protocols.