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Sensory aroma characteristics of milk spoilage by Pseudomonas species.

Author(s) : HAYES W., WHITE C. H., DRAKE M. A.

Type of article: Article

Summary

Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P. fragi, and P. putida were evaluated. Milk (skim and whole) was double-steamed and inoculated with Pseudomonas. Milk samples were stored at 5 °C for 1 month. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly using 10 trained panellists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf-life prediction of milk.

Details

  • Original title: Sensory aroma characteristics of milk spoilage by Pseudomonas species.
  • Record ID : 2003-2475
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 2
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

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