Heat Resistance of Salmonellae in Concentrated Milk | Zendy

C. A. Dega | Zendy; J. M. Goepfert | Zendy; Clyde H. Amundson | Zendy

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Heat Resistance of Salmonellae in Concentrated Milk

Author(s) -

C. A. Dega,

J. M. Goepfert,

Clyde H. Amundson

Publication year - 1972

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/am.23.2.415-420.1972

Subject(s) - skimmed milk , heat resistance , salmonella , d value , food science , total dissolved solids , escherichia coli , chemistry , pasteurization , microbiology and biotechnology , lactose , whole milk , biology , bacteria , materials science , biochemistry , environmental science , environmental engineering , gene , composite material , genetics

The heat resistance ofEscherichia coli, Salmonella typhimurium , andSalmonella alachua in milk solutions containing 10, 30, 42, and 51% (w/w) skim milk for total solids was determined. Increased milk-solids level effected a significant increase in the heat resistance of each organism. AlthoughE. coli was more heat-resistant than both strains ofSalmonella in 10% milk, the situation was reversed in 42 and 51% milk. Prior growth temperature was found to exert a profound effect on the heat resistance ofS. typhimurium . Growth ofS. typhimurium in 42% milk solids for 24 hr did not greatly enhance the thermal resistance of the organism when heated in a fresh 42% solids concentrate. Application of a partial vaccum during heating greatly diminished the decimal reduction times ofS. typhimurium andE. coli and, in addition, virtually eliminated the protective effect of increased solids level.

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