[Cream processing [in Switzerland] - new regulations]
1997
Eyer, H. (Eidg. Forschungsanstalt fuer Milchwirtschaft (FAM), Liebefeld (Switzerland))
Cream produced in traditional milk processing will have to be controlled (content of mesophilic aerobial germs) in future according to the regulations of the Swiss Ordinance on quality assurance in industrial milk processing enterprises. The control of bacteriological quality can be performed by means of a combined process based on a rapid method of analyses and a reference method. Two processes of germ counting have already been tested; a third one, running on the principles of impulse counting (Bactoscan) has given good results but is still being tested. Furthermore, the cream manufacturers should not forget that raw milk cream can, when delivered, reach a germ number lower than the authorised limit (300.000 ufc/ml). However, the risk that this limit could be exceeded cannot be excluded
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