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Characterization of chocolate milk spoilage patterns.

Author(s) : DOUGLAS S. A., GRAY M. J., CRANDALL A. D., et al.

Type of article: Article

Summary

Standard plate counts (SPC) and psychrotrophic plate counts (PPC) from chocolate milk samples were compared with those of unflavored milk samples plated with 24 h of processing and at 7, 10, and 14 days of storage at 6 °C using matched samples collected over four time periods from four milk-processing plants. Findings suggest that the addition of chocolate powder to milk can contribute to a greater relative increase in bacterial numbers in pasteurized chocolate milk than in identically processed unflavored milk at 14 days postprocessing.

Details

  • Original title: Characterization of chocolate milk spoilage patterns.
  • Record ID : 2001-1949
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 4
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

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