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CHARACTERISATION OF PSYCHROTROPHIC BACTERIAL CONTAMINATION IN COMMERCIAL BUTTERMILK.

Author(s) : WANG J. J., FRANK J. F.

Type of article: Article

Summary

THE EXTENT TO WHICH FRESH AND STORED COMMERCIAL BUTTERMILK WAS CONTAMINATED WITH PSYCHROTROPHIC BACTERIA WAS DETERMINED WITH POUR PLATES OF CRYSTAL VIOLET TETRAZOLIUM AGAR INCUBATED AT 280K (7 DEGC) FOR 10 DAYS. FOR FRESH BUTTERMILK SAMPLES, PSYCHROTROPHIC COUNTS RANGED FROM LESS THAN 10 TO 86,000/ML. AFTER SAMPLES WERE REFRIGERATED FOR 14 DAYS, COUNTS RANGED FROM LESS THAN 10 TO 1,200/ML. THE DIACETYL CONTENT OF FRESH BUTTERMILK RANGED FROM UNDETECTABLE TO 8.6 MICROG/ML AND DECLINED AFTER 7 AND AGAIN AFTER 14 DAYS OF REFRIGERATED STORAGE. THE CONCENTRATION OF DIACETYL IN REFRIGERATED BUTTERMILK MAY BE INFLUENCED BY PSYCHROTROPHIC CONTAMINATION, BUT NO CONSISTENT PATTERN WAS OBSERVED.

Details

  • Original title: CHARACTERISATION OF PSYCHROTROPHIC BACTERIAL CONTAMINATION IN COMMERCIAL BUTTERMILK.
  • Record ID : 1982-1640
  • Languages: English
  • Publication date: 1981/11
  • Source: Source: J. Dairy Sci.
    vol. 64; n. 11; 2154-2160; 7 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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