ShareSummary
IN RAW MILK HEATED TO 338-358 K (65-85 DEG C) FOR 40 SECONDS THE CORYNEFORM GENUS MICROBACTERIUM WERE AMONG THE DOMINANT THERMODURIC ORGANISMS. AFTER REFRIGERATED STORAGE PSEUDOMONAS AND OTHER GRAM NEGATIVE RODS WERE PREVALENT IN MILK HEATED TO 336-343 K (63-70 DEG C). UPON STORAGE OF THE HEATED RAW MILK NO SIGNIFICANT GROWTH OF THE MICROBACTERIA COULD BE DEMONSTRATED. DETERIORATION OF PASTEURISED MILK BY MICROBACTERIA COULD NOT BE CONFIRMED. C.R.F.
Details
- Original title: IDENTIFICATION OF CORYNEFORM BACTERIA ISOLATED FROM MILK IMMEDIATELY AFTER HEATING AND FOLLOWING REFRIGERATED STORAGE.
- Record ID : 1985-1596
- Languages: English
- Source: Milchwissenschaft - vol. 39 - n. 6
- Publication date: 1984/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Pasteurization; Milk; Microbiology; Chilling; Pseudomonas
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THE KEEPING QUALITY OF REFRIGERATED PASTEURIZED...
- Author(s) : BAKER S. K.
- Date : 1983
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 38 - n. 3
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BACTERIA AND THE KEEPING QUALITY OF PASTEURIZED...
- Author(s) : LANGEVELD L. P. M.
- Date : 1983
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 37 - n. 4
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PASTEURISED MILK. MULTIPLICATION OF MICROORGANI...
- Author(s) : TOLLE A., SUHREN G.
- Date : 1982
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 103 - n. 22
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PREDICTION OF THE SHELF LIFE OF RAW MILK DURING...
- Author(s) : MUIR D. D., PHILLIPS J. D.
- Date : 1984/01
- Languages : English
- Source: Milchwissenschaft - vol. 39 - n. 1
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Cooling raw milk: change in the spoilage potent...
- Author(s) : JASPE A., OVIEDO P., FERNANDEZ L., PALACIOS P., SANJOSE C.
- Date : 1995/08
- Languages : English
- Source: Journal of Food Protection - vol. 58 - n. 8
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