Relationship between bacterial counts and acceptability of refrigerated pasteurized milk
1989
Cromie, S.J. | Dommett, T.W. (Queensland Dept. of Primary Industries, Hamilton (Australia). Food Research Labs.)
Pasteurized milks were stored at 4 deg.C and 7 deg.C for up to 21 days. During storage, samples were subjected to sensory evaluation, microbiological analysis and chemical analysis. The parameters that gave the highest correlations with the flavour acceptability score were standard plate count (r =-0.70) for milk stored at 7 deg.C and gram negative count (r=-0.58) for milk stored at 4 deg.C. These results demonstrated poor relationships between microbiological counts and flavour acceptability of pasteurized milks which confirmed similar conclusions in overseas studies. The present study also showed that neither free fatty acid concentration nor pH correlated with flavour acceptability.
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