Bacterial spoilage of specialty pasteurised milk products
1990
Chandler, R.E. | Ng, S.Y. | Hull, R.R. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
The bacterial spoilage at 6 deg C was determined for 4 new specialty pasteurised milk products containing varying levels of fat and protein and manufactured by 3 Melbourne processors. Bacterial spoilage was independent of the initial microbial load in all of the different types of milk, as determined by total microbial count. In 80 percent of the samples, spoilage was dependent upon the outgrowth of an initially small number of pseudomonads, presumably present as post-pasteurisation contaminants. These results are in agreement with those for plain milk, i.e. that pseudomonads are the major spoilage microorganisms. At 6 deg C, spoilage occurred in 6 to 12 days and was independent of the type of specialty milk.
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