Effect of heat treatment on Listeria monocytogenes and Gram-negative bacteria in sheep, cow and goat milks
1993
Macdonald, F. | Sutherland, A.D.
Sheep milk, compared with cow and goat milk, had a protective effect on Gram-negative bacteria and Listeria spp. heated at 65 degrees C in a test-tube method. This effect was not solely due to fat content as cow milk artificially reconstituted to 10% homologous fat was not as protective. Listeria monocytogenes in whole sheep, cow and goat milks at an inoculum level of 1 X 10(6) cfu ml(-1) was heated at 68 degrees C for 15 s in the plate pasteurizer and survival was only detected in whole sheep milk after heating. Whole sheep, cow and goat milks containing high levels of L. monocytogenes (1 X 10(6) cfu ml(-1)) could not survive the current HTST plate pasteurization protocol.
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