Changes in the microflora of milk with different pasteurization and storage conditions and aseptic packaging
1989
Cromie, S.J. | Dommett, T.W. | Schmidt, D. (Queensland Dept. of Primary Industries, Hamilton (Australia). Queensland Food Research Lab.)
Bacteria were identified from homogenized milk before and after pasteurization at 15 different combinations of temperature and time, and at spoilage after storage at 3 and 7 deg C. The initial microflora were dominated by coryneforms, with some Gram positive cocci and low proportions of Bacillus. Increased severity of pasteurization reduced proportions of G+ cocci; but at the end of shelf life, all treatments were dominated by Bacillus circulans.
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