The microbial spoilage of chocolate milk
1989
Antoine, J.C.
Signs of spoilage in chocolate milk consisted of swelling and blowing of packs during storage of the final product prior to distribution. These swollen packs showed consistently high bacterial counts as compared with non swollen packs. Two different bacterial species a gram positive coccus and a gram negative rod, were prevalent in the swollen packs but were never found in the non-swollen packs. These isolates, were confirmed as spoilers by the inoculation of sterile milk packs with either isolate resulting in blown packs, the rate of pack explosion increasing with increased inoculum. Both organisms could spoil other milk products and are capable of tolerating a temperature of 60 degrees C for 30 minutes. They were susceptible to 30 '%' hydrogen peroxide which is used to treat the filling machine before the packs are filled.
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Este registro bibliográfico ha sido proporcionado por Caribbean Information System for the Agricultural Sciences. Trinidad and Tobago