ShareCharacterization 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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Indexing
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- Author(s) : COUSIN M. A.
- Date : 1982
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- Source: Journal of Food Protection - vol. 45 - n. 2
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