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DESTRUCTION OF MICRO-ORGANISMS DURING THAWING OF SKIM MILK.

Author(s) : GEBRE-EGZIABHER A., THOMSON B., BLANKENAGEL G.

Type of article: Article

Summary

THE VIABILITY OF FOUR SPECIES OF MICRO-ORGANISMS (ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, PSEUDOMONAS AERUGINOSA AND SACCHAROMYCES CEREVISIAE) DURING RAPID AND SLOW THAWING OF FROZEN MILK WAS INVESTIGATED. THE DESTRUCTION OF MICROBIAL CELLS WAS SIGNIFICANTLY GREATER WHEN SKIM MILK WAS THAWED SLOWLY. RECOVERY OF VIABLE ORGANISMS BY PLATING WAS GENERALLY SLIGHTLY HIGHER WHEN PEPTONE WATER WAS USED AS A DILUENT, ALTHOUGH DIFFERENCES WERE NOT STATISTICALLY SIGNIFICANT.

Details

  • Original title: DESTRUCTION OF MICRO-ORGANISMS DURING THAWING OF SKIM MILK.
  • Record ID : 1983-0196
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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