Effect of low-temperature storage on the bacteriological quality of pasteurized market cream

Abstract

Storage of commercially pasteurized cream for up to 4 days at 5-7°C caused deterioration in the bacteriological quality. This was shown by small increases in the total bacterial count, sometimes by considerable increases in the coliform count and psychrophilic count, and by decreased keeping quality as judged by bacterial count and resazurin reduction time after keeping quality storage for 24 hr at 20°C. There was also some deterioration during low-temperature storage in the quality of the same creams pasteurized again in the laboratory to destroy contaminant organisms, but these samples had better keeping quality than the corresponding samples of factory pasteurized cream.